Ingredients:

• 300g Apricots
• 3/4 cup Water
• 150g Organic jaggery
• Juice of ½ lemon
• 1 tbsp-soaked chia seeds.
• 1/2 tsp sri lankan rolled cinnamon powder

Method:

1. Cut apricots and boil them in water on slow burner.
2. Once it turns gelatinous, add chia seeds, cinnamon powder and turn off the gas. Let it cool.
3. Add lemon juice, stir and put it in the freezer till it sets.
4. Transfer the set mix in a clean and dry glass bottle.
5. Jam is ready!

The texture and consistency of the jam will depend on the way you cut the fruit. If you leave large chunks of fruit, you will have a preserve with pieces of fruit. If you desire a smoother jam – pulse the fruits in the food processor before you start making the jam.

Notes:

• Typically, natural pectin or added powdered pectin, is the compound that thickens jams. However, fruits like apricots have natural pectin and chia seeds adds on more pectin.
• The chai seeds work similarly to added pectin by absorbing moisture to thicken watery mixture and is a rich source of omega 3 fatty acids.
• Apricots are loaded with antioxidants and potassium.
• Apricots are gut friendly too.
• The jam can be relished with chapatis, sourdough slices, crackers, toppings in desserts or as is.

DOWNLOAD PDF: Apricot-Chia-Jam