Cranberry Raspberry Chia Seed Jam recipe

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Ingredients

8 ounces fresh cranberries
7 tablespoons maple syrup
2 ounces fresh raspberries
2 tablespoons chia seeds
1 tablespoon Meyer lemon juice, or to taste
1 teaspoon vanilla extract
2 tablespoons water, or more to taste

Nutrition Info

19.2 calories
carbohydrate: 4.3 g
cholesterol: : -
fat: 0.2 g
fiber: 0.7 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 0.7 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cranberries, maple syrup, raspberries, chia seeds, lemon juice, and vanilla extract in a small pot over high heat. Add water and bring to a boil. Lower heat as soon as mixture is boiling and cook until cranberries are bursting and jam has thickened, about 20 minutes.

  2. Remove from heat and pour into a pint container. Cool to room temperature, then close container, and store in the refrigerator.

Recipe Yield

1 pint

Recipe Note

This jam is free of refined sugars and doesn't need pectin. The chia seeds help thicken the jam and it comes together quickly. Jam keeps in a tightly sealed container up to 5 days in the fridge.

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