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My review
Cranberry Raspberry Chia Seed Jam
1 made it |
0 reviews
| 2 photos
85
Rita
"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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Ingredients
25 m servings 19Original recipe yields 32 servings (1 pint)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Remove from heat and pour into a pint container. Cool to room temperature, then close container, and store in the refrigerator.
Footnotes
- Cook's Note:
- You can use fresh or frozen raspberries for the jam. Jam will continue to thicken in the fridge.