Homemade Peach & Apricot Chia Jelly

Liana Werner-Gray

by | Updated: December 4th, 2016

Spread it on gluten-free, peanut-butter-covered bread. Use it to add fruity flavor to plain toast, crackers and even waffles. Or, give a special dessert a boost of superfood goodness with this jam as a garnish. The uses of this chia seed jelly are virtually endless. Bonus? Unlike other sugar-loaded jellies, this spread is naturally sweetened with maple syrup. Jam on!

Homemade Peach & Apricot Chia Jelly

Homemade Peach & Apricot Chia Jelly

Makes 12 servings


1 cup dried apricots
1 cup dried peaches
1 cup water
¼ cup chia seeds
¼ cup maple syrup or honey


  1. In a large pot, combine all ingredients and bring to a boil.
  2. Reduce heat to simmer and stir constantly so chia seeds don’t burn. Cook for about 10 minutes, until mixture has thickened and fruit has completely broken down.
  3. Remove from heat and transfer jam to a glass jar. Let cool completely before storing in the refrigerator. The jam can be eaten immediately, but chilling improves the consistency


  • Use blueberries for blueberry chia seed jam.
  • Use blackberries for blackberry chia seed jam.
  • Use raspberries for raspberry chia seed jam.
  • Use mulberries for mulberry chia seed jam.
  • Use cranberries for cranberry chia seed jam.
  • Use ¼ cup each of strawberries, blackberries, raspberries and blueberries for mixed berry chia seed jam.