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.
- Serves: 1 person
- 8ounces fresh cranberries
- 7tablespoons maple syrup
- 2ounces fresh raspberries
- 2tablespoons chia seeds
- 1tablespoon Meyer lemon juice, or to taste
- 1teaspoon vanilla extract
- 2tablespoons water, or more to taste
Step 1Combine 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.
Step 2Remove from heat and pour into a pint container. Cool to room temperature, then close container, and store in the refrigerator.