This easy 5-ingredient peach apricot jam is perfect for mid summer when peaches and apricots are in peak season.  This jam is high in vitamins A, C and a good source of potassium.  Chia seeds bind the jam together so no pectin or other gelling ingredients are required.  Peach apricot jam is vegan and free of added sugars too!

A long, long, LONG time ago, I posted a quick 3-ingredient jam recipe.  That was one of my OG recipes.  My how times have changed.  This peach apricot jam builds of that original recipe and requires just five ingredients and blends together in 5 minutes.  Perfect for the Friday Five link-up!

I’m riding the peach train this summer.  First with mini grilled peach and pesto vegan pizzas and now with this peach apricot jam.  When I can get 5 pounds of peaches for 5 dollars, why not?  This is a super simple homemade jam recipe that you can use to jazz up toast, vegan cornbread, or bars and cookies.  I brought peach apricot jam-filled bars to Track Tuesday this week and they were a huge success.

Both fresh peaches and apricots have a high water content.  Perfect for hydrating in the summer.  Both these stone fruits are also good sources of potassium, and vitamins A and C.  Adding chia seeds to the jam as the binder means that this jam has protein too!  Chia seeds also have calcium and healthy omega-3s.

Just add all the ingredients to a food process to blend and store it in the refrigerator.  There is no added sugar and it doesn’t require any pectin or other complicated jam-making processes.  I like mine a bit chunkier for texture, but blend it to whatever consistency you prefer.  You can’t go wrong with the natural sweetness of the fruits!  Pair the potassium, protein and healthy fats with a slice of sprouted bread before a long run and you’ve got yourself a great pre-run snack!

If you try this recipe let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see how you enjoy this easy peach apricot jam!

Buen provecho,

Becca

Print Recipe

Peach Apricot Jam

This peach apricot jam is best in the middle of summer when peaches and apricots are in season. This jam is high in vitamin A, C, and potassium. Have some on toast for pre-workout fuel, use it to make jam-filled cookies and bars, or slather on some savory cornbread.

Course

breakfast

Servings

cups

Ingredients

• 3 large ripe peaches
• 5 ripe apricots
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 3 tbsp chia seeds

Course breakfast Servings cups Ingredients 3 large ripe peaches 5 ripe apricots 2 tbsp lemon juice 1 tbsp lemon zest 3 tbsp chia seeds

Instructions

1. Zest the lemon (1 tbsp zest) and juice it (2 tbsp juice). Slice and remove pits from the peaches and apricots. Add the peaches, apricots, lemon zest, lemon juice, chia seeds to a food processor. Process on high until well blended, leaving it slightly chunky for some texture.
2. Transfer to a small bowl and set aside in the refrigerator to set for an hour. Spread on toast, cornbread or use as filling for bars and cookies.

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