Soak the apricots in warm water for 5 to 10 minutes.
Drain off half the water, then blend the rest of the apricots and water in a high speed blender.
Place the apricot mixture and the orange juice in a pot and heat on medium high. When the mixture starts to bubble, turn the heat down to medium.
Continue to cook over medium heat, stirring with a wooden spoon until the apricot mixture thickens to an almost jam-like consistency. If it starts to bubble up too much, turn the heat down a little.
When you've reached your desired consistency, take off the heat. Add the chia seeds and stir to combine.
Let the jam sit for at least ten minutes before consuming. The chia seeds will begin to absorb the liquid and grow slightly in size. They will take on a jelly-like consistency (similar to tapicoa) and help to thicken up the jam.
Serve right away or place in a glass jar with an air-tight lid and store for up to two weeks in the refrigerator. Or store in the freezer for up to six months.