Traditionally jam is made with sugar, which works with the fruit acids and pectin to create that beautiful, jelly-like consistency. These jam recipes do not contain any refined sugar but instead use chia seeds to create a jammy consistency.
The end result is not quite the same as a traditional jam but it is far healthier and I promise it’s great on toast, on yoghurt with granola and in chia-seed pudding. The fig and cardamom chia jam also makes an excellent addition to a cheese platter.
Given that they don’t contain any sugar, these jams need to be kept refrigerated and will stay fresh for about two weeks.
- Preheat oven to 180C and line a baking tray with baking paper.
- Arrange apricot halves on the tray and drizzle with one tablespoon of maple syrup.
- Bake for 30 minutes (180C), remove from oven and allow to cool.
- Place apricots and remaining ingredients in mixing bowl and mix 5 seconds/speed 8.
- Scrape down sides of bowl and cook 5 minutes/70 degrees/speed 1.
- Pour into a sterilised jar and refrigerate overnight to cool and thicken.