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Cranberry Raspberry Chia Seed Jam

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"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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25 m servings 19 cals
Original recipe yields 32 servings (1 pint)

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  • Prep

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  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.


  • Cook's Note:
  • You can use fresh or frozen raspberries for the jam. Jam will continue to thicken in the fridge.

Nutrition Facts

Per Serving: 19 calories; 0.2 g fat; 4.3 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition

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