Add the Apricot (1.5 kilogram), Coconut Sugar (180 gram) and Chia Seeds (2 tablespoon) to a pot. Cover with a lid and bring to a simmer. Stir well and let the fruit cook on 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, sterilize 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.
Keep the jars in a dry and dark place and use them as needed!