Growing up we would always have homemade strawberry freezer jam around. I’d eat it on sandwiches, biscuits, in smoothies and on top of ice cream. It is hands down better than store bough jams.
Friday was officially jam making day. I’ve actually never made jam before so it was pretty fun. We made a ton of strawberry jam and I threw in my own jam making experiment – orange chia apricot jam.
A couple of weeks ago I read about chia apricot jam but couldn’t find the recipe anywhere so I went with what I thought would work. Whoever it was that inspired me thanks!
The chia seed works as a thickener so the use of pectin wasn’t needed in this recipe. Chia seeds are full of omega fats, protein, antioxidants, and dietary fiber. They are extremely hydrophilic (holds onto water) and can soak up more than 12 times its weight.
Apricots are a fruit I don’t eat very often, except in the form of dried apricots rarely in my oats. Apricots are beautifully colored and have the same eye protecting carontenoid as carrots – beta-carotene. Full of fiber and vitamins A, C, and E these fruits are sounding better for me by the minute.
Orange Chia Apricot Jam
3 1/2 cups chopped and mashed apricots with skins left on – about 18 apricots (I used a food chopper which made the job super easy)
1 tbsp + 1 tsp chia seed
3 tbsp orange juice concentrate
1/2 cup sugar
In a small bowl mix together the chia seed and OJ concentrate. Let it sit and thicken for 10 minutes stirring every couple of minutes.
In a large bowl after the chia mixture has thickened mix it together with the apricots. Stir in the sugar and stir stir stir until it isn’t grainy at all. Taste for sweetness and add more sugar if you’d like (I don’t like things overly sweet so adjusts according to what you like).
Pour into your jars, top with lids and keep in the fridge for 3-4 weeks or in the freezer until you need more.
The next day I tried out my pretty jam with peanut butter on my fluffy oats.
The combo of tang from the orange and sweetness from the apricots was perfection with peanut butter. You can bet I will be making many PBJs with this combo very soon.