This sweet and tart Cranberry Chia Jam is the perfect winter accompaniment! Made with fresh fruit and perfectly sweetened, this easy recipe comes together in minutes! You can eat this jam swirled into yogurt, on top of bread with butter, or with cheese and crackers (just to name a few!).
I love making chia jam because it’s SO easy! No pectin, no temperature measuring – just simmering and then letting the chia seeds jamify. (I don’t think that’s a word, but bear with me here!) I used my go-to strawberry chia jam recipe as my guide when developing this, and it worked great with a few modifications. Because cranberries are so tart, you have to add a little bit more sugar here. I found that a combination of maple syrup and granulated sugar makes for a great texture.
This Cranberry Chia Jam is also perfect to set out with a cheeseboard during the holidays – it can go with pretty much any cheese! I’d recommend it especially with:
- A whole wheat cracker + some brie
- A rice cracker + a slice of mild gouda
Enjoy!
For more cranberry deliciousness, try my Cape Cod Cranberry Margaritas, these Cranberry Cinnamon Cookies, or these Holiday Sugared Cranberries!
Cranberry Chia Jam
Ingredients
- 2 Cups Fresh or Frozen Cranberries
- 1/3 Cup Maple Syrup
- 1/3 Cup Granulated Sugar
- 1 Tbsp Freshly-Squeezed Lemon Juice
- 3 Tbsp Chia Seeds
Instructions
- Add all of the ingredients except the chia seeds to a medium saucepot, and bring to medium-low heat, stirring frequently to prevent burning.
- Once the mixture is simmering, reduce heat to low and continue to simmer for 12-14 minutes.
- Then, remove the mixture from heat and mix in the chia seeds. Cover the saucepot, and let the jam rest for 15-20 minutes, or until the chia seeds have become jelly-like.
- Transfer the jam to a jar and let it cool completely.
- Serve and enjoy!
Notes
- If your chia jam seizes up or becomes too firm, soften it with freshly-squeezed orange juice, adding about 1 tbsp at a time, and mixing completely between each further addition of juice.
- If your chia jam is too loose, add 1-2 tsp more chia seeds.
- This jam will last for about a week in the refrigerator.
Nutrition
Cranberry Chia Jam FAQs
How long does this jam last?
This chia jam will last about a week in the refrigerator. That’s if it lasts that long! ;)
Does this Cranberry Chia Jam have no pectin?
This Cranberry Chia Jam does NOT contain pectin, because it uses chia seeds! Chia seeds get gelatinous when exposed to water, so they turn the simmered cranberries into a jelly-like jam.
Is this Cranberry Chia Jam easy?
Yes, this jam is super easy to make! It only requires a handful of ingredients, and a few minutes on the stove!
Does this Cranberry Chia Jam use dried cranberries?
No, I have you use fresh cranberries here. You can use frozen cranberries too, just not dried cranberries!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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