Hands up, those who secretly indulge in a blob of jam every time you open your fridge door. Being a great foodie, I do this sneaky thing all the times and hence homemade jams are great lifesavers for foodies like me. This Apricot Chia Jam is a fantastic low-calorie substitute for any store-bought jams thus reducing your overall calorie consumption for the day. And if you are sweet breakfast types, this nutritious Apricot chia jam is for you! It has got real fruit, no artificial sugars and preservatives. You control the sweetness in the recipe and thus can take control of your overall calorie consumption.

No sugar Apricot Chia Jam recipe useful for weight loss?

Like I said above, we are avoiding artificial sugars and any additional preservatives or salts that increase water retention in the body. So this would be a perfect start for any sweet breakfast loving person. You don’t need to compromise on taste for shedding pounds!

Do you need any special ingredients to make Apricot Chia Jam?

Probably nothing fancy! We are adding chia seeds to get that jelly-like consistency to the jam without the need of pectin so if you don’t have them you can happily skip and adust with the cooked fruit consistency! After all, we need something sweet on our toast without hell load of calories!

You may want to buy fruit in the local supermarkets in late evening sales or yellow stickers sales just before the expiry date. I buy all my fruit in bulk like that which are good enough to eat or make preserves like this until after many days of the advertised expiry date. This approach can save you tons of money.

Where can you get Chia seeds?

All major supermarkets are selling chia seeds these days so you might want to check them in the nuts/seeds shelf product isles. Alternatively, you can buy them online here on Amazon too. I also recommend using pure raw honey which ensures there won’t be any added sugar, unlike the squeezy bottles you get for relatively cheaper prices.

How to store No sugar Apricot Jam?

I would recommend using a well clean and dried glass jar with a lid.

How long can the jam be stored?

This jam when refrigerated stays fresh for at least 10 days. You may notice the top later of the am to be dark and a bit harder but don’t worry, it generally may not be a bad sign. just remove it and give the jam a good mix before using.

I like to have my jam spread on wholemeal brown toast and also chapatis (Indian flatbread). Or just pop a blob into my mouth every time I open the fridge door :). Do let me know if you have any question or tag me on Instagram if you make the recipe.

No sugar Apricot Jam

Author: Siri
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 minutes
Yield: 5 Servings 1x
Diet: Vegan

Print Recipe

Description

Refined Sugar-free Apricot Chia Jam

Ingredients

Scale

8–10 Ripe Apricots
2 tbsp Chia Seeds
2 tbsp pure raw honey

2 tbsp pure raw Honey

Instructions

Wash the apricots well under running tap water as we are going to use the skin.
De-seed them and chop into pieces roughly.
Blend the fruit into a smooth paste and transfer to a hard-bottomed pan .
Put the pan on a medium to low flame and cook until the fruit pulp starts bubbling. This may take 5 to 10 minute depending upon the pan thickness.
Add in honey and mix well. Simmer for another 15 min or so until the fruit pulp is fully cooked.
Just before switching off the flame, fold in chia seeds and allow the jam to cool down. The chia seeds will be well soaked in the jam and give it a jelly-like consistency.
Store in a clean and dry glass jar with a lid preferably in the refrigerator from the day one.
Blend them roughly or smooth according to your preference. I like my jam to be loaded with chunky fruit.
Transfer to a pan preferably non-stick and simmer it for 15 min on low flame by stirring in between.
Add in honey and simmer for another 10 minutes. Fold in chia seeds and allow it to cool down. You can skip them too but I like the gel like texture they add to the jam.

Notes

If you like, pulse the fruit into pulp leaving some fruit chunks

Category: Preserves
Cuisine: Global

Keywords: jam