Cranberry Raspberry Chia Seed Jam

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.

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

Steps

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.