Paleo Apricot Jam (refined sugar-free and gluten-free)

Homemade jam made with coconut sugar and chia seeds. Only 3 ingredients for a super healthy marmalade.

One of the (many) things I have been loving about being back in Italy is the amount of local fresh veggies and fruit I have access to, which are also SO CHEAP.

While in Shanghai fruit was always on the unripe side and very overpriced, coming from uncontrolled fields, here I can buy local products which are directly sold by the farmers.

The other day I bought a big amount of apricots and decided to make a healthy, gluten-free, Paleo jam!

The fruit was so naturally sweet that I needed to use just a tiny amount of sugar! I decided to go for coconut sugar to create a product which is paleo and refined-sugar free! The chia seeds help with the thickness of the jam and also boost the fibre and fat content!

Ingredients:

  • 1.5 kg of apricots (internal pit removed)
  • 180 g coconut sugar
  • 2 tbsp chia seeds

Wash and dice the fruit, add the sugar and chia seeds.

Cover with a lid and bring to a simmer. Stir well and let the fruit cook on VERY low, for a few hours. You do not need to add any water, the fruit will slowly release enough on its own. As it starts to get thicker, stir more often to avoid it to stick at the bottom of the pan.

Meanwhile sterilise some glass jars in boiling water. Turn off the jam and while still hot, divide it into the prepared jars. Sealed them with a lid and place the jar upside down covered with a kitchen towel until they are completely cooled. What this does is to vacuum-sealed the jars allowing you to store them for a long time (until winter for example).

Keep the jars into a dry and dark place and use them as needed!

This jam is thick, sweet and SO yummy!

Fully gluten-free, you can really spread it on toast, to top up your yogurt, to make cakes and pies or in any other way you fancy!

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.