Roasted Apricot Chia Jam | TMix+
Preserves

Roasted Apricot Chia Jam

Time: 30 minutes baking; 10 minutes cooling; 6 minutes in the Thermomix; overnight refrigeration
Yield: 1 small jar

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.

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Roasted Apricot Chia Jam
Ingredients
350 grams apricots, halved and stones removed
2 tablespoons maple syrup
1 tablespoon chia seeds
1 teaspoon vanilla extract
Method
  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Arrange apricot halves on the tray and drizzle with one tablespoon of maple syrup.
  3. Bake for 30 minutes (180C), remove from oven and allow to cool.
  4. Place apricots and remaining ingredients in mixing bowl and mix 5 seconds/speed 8.
  5. Scrape down sides of bowl and cook 5 minutes/70 degrees/speed 1.
  6. Pour into a sterilised jar and refrigerate overnight to cool and thicken.