Fresh, homemade Apricot Chia Jam that’s ready in just 15 minutes! This chia jam is just 4 ingredients and perfect on toast or in your overnight oats.
First plums and now apricots. YUP, I’m all about the plums-apricots-peaches-nectarines lately, and I’m ALWAYS about chia seeds. Always always always. However, I haven’t always been about jam/jelly, but in this case jam. I hated PB & J’s for the longest time because of the “chunkiness” of jam.
Any excuse to not be normal I tell ya. I’ve clearly turned a leaf with jam and now we’re BFFs and I think it’s safe to say we’re both happy about it.
How was your Mother’s Day? Splendid? Did you brunch until your stomach exploded, or did you opt to keep it on the lighter side? My fam lunched rather than brunched at Houlihans. Do you have those? I believe it’s a chain but I don’t know where they’re located. I gotta say their menu just keeps improving—seriously, I think I went a few years ago and thought it was okkkk, but I’ve since been back two or three times and have been super pleased with my meal. SHRIMP TACOS, FTW.
But CHIA JAM—let’s talk about it. It’s super simple to make and it lasts for a pretty long time after it’s made. You can put it on toast or in oats or on a quesadilla (<—what? YES). It tastes like apricots with a bit o’ honey and is FILLED with fiber thanks to the chia seeds. Guys, that’s it. THREE INGREDIENTS. Like why have we never made this before?! Oh, you have? It’s just me? Ok well I’m officially on board with chia jam. …finally.
You start by cutting the apricots into bite-size pieces and then placing them in a saucepan with water and honey. You bring the mixture to a boil and then reduce it to a simmer. The apricots will become softer, but will still require you to smash them a bit. The more you smash them, the less chunky your chia jam will be, so the texture is kind of your call.
TIP: Cut the apricots into SMALL pieces. The first time I made this I had cut each apricot into fourths, but when I went to smash the cooked apricots, it was a bit tough to get them to smash. If they’re already in small pieces when you put them in the saucepan, they’ll be a lot easier to mash down.
When the apricots are cooked and the texture is how you like it, remove the jam from the heat and stir in the chia seeds. Viola! You’ve got yourself fresh, homemade apricot chia jam for all your breakfast/lunch/snack needs.
Apricot Chia Jam
- 8 apricots cut into bite-size pieces (approximately 3 cups)
- 1/4 cup water
- 1-2 tbsp honey depending on how sweet you want it
- 2 tbsp chia seeds
- Cut apricots and place them in a saucepan with water and honey.
- Bring mixture to a boil and then reduce to a simmer for 10 minutes or so.
- Once apricots have softened, use a fork or other kitchen utensil to smash apricots down, forming the jam.
- When the texture is to your liking, remove from heat and stir in chia seeds.
- Allow time to cool before enjoying for up to 3 weeks. Store in the refrigerator.
Q: Have you ever made your own chia jam? Did you go out to eat for Mother’s Day, or make brunch?