YES. Raw Apricot Chia Jam. Honestly, I`m not quite sure if it qualifies as a jam, since:
- Jam is obtained through boiling – this recipe is raw.
- Jam has sugar. Lots of it. This recipe has NO ADDED SUGAR, just honey.
- Jam has preservatives. You got it! The Raw Apricot Chia Jam has none.
So, to kick off this lovely day I have prepared a very out-of-the-box jam recipe and named it Raw Apricot Chia Jam, even if it`s not actually a jam. But worry not, my friends! Even though it is not a jam, it looks like a jam and tastes like a jam. And yes, it is SWEET as a jam.
As I told you in a previous post, I am in a constant pursuit of all kinds of recipes to satisfy our sweet-tooth, in a healthy, Clean Eating way. The other day, I was really craving for fruit yogurt. I usually just grab a plain greek yogurt, add some frozen or fresh fruits and that`s that. But this time I wanted something special, different than usual. I opened the fridge and had an epiphany! I had apricots! Sweet, fresh apricots. I instantly went back in time to the apricot jam I used to have for breakfast as a child and decided to make a small batch, maybe a jar or two.
I planned on making a recipe that:
- Is quick- that meant no boiling, so I decided to go with a raw jam;
- Is easy to prepare – I only used a blender, a jar and 3 ingredients-apricots, chia seeds and honey;
- Has no added sugar, a Clean Eating recipe – the apricots were ripe enough to be really sweet. For extra sweetness I added some honey.
No need to get technical when it comes to Chia Seeds, been there, done that! Blah blah blah… ambrosia like features.
Apricots are everywhere this time of year. Mine were not that ripe. I was excited when I saw them at the farmer`s market and could not wait for another week to pass. But they were delicious nevertheless. For a guaranteed success with your raw apricot chia jam, I recommend that you use very ripe apricots. They are sweeter and easier to blend.
The raw apricot chia jam recipe is a delicious and healthy treat, and on top of that it`s super easy to make. You can serve it on toasted whole wheat bread, or as a topping for yogurt or overnight oats for that matter. We like to serve it on rice cakes, as a clean eating dessert.
This recipe resulted in 2 small jars, approximately 600 grams of raw apricot chia jam. The first jar was over before I could put a lid on it. Which was extremely fortunate considering that it has to be consumed within days due to the lack of preservatives.
Enough chit chat! I`ll leave you with the recipe.
I hope you accept the challenge of this unconventional jam and prepare it yourself. If you do, don`t forget to share it with the rest of us, on Instagram or Facebook, just tag it #broccoliandmuffins . Also, if you have any questions or just want to say hi, leave a comment below.
- 550 gr pitted apricots
- 20 gr chia seeds
- 60 ml water
- 40 gr honey
- First, thoroughly wash the apricots and remove the pits.
- Add the chia seeds in the water and leave it for 10 minutes to absorb it.
- In a blender, add the apricots, honey and chia seeds, and mix until you reach the desired texture. I only mixed for a few seconds, since I wanted my jam to contain chunks of apricot in it.
- Add the jam in airtight jars and store it in the fridge.