Cranberry Raspberry Chia Seed Jam

1 made it | 0 reviews | 2 photos

Recipe by: 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."

Directions

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.