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This Cranberry Chia Jam is a healthy, refined sugar-free, and omega-3-packed recipe that’s delicious on toast or for the holidays!
This chia jam recipe is a great way to use holiday leftovers if you have extra cranberries. It’s gelatin-free, refined sugar-free, packed with omega-3s and plant-based protein too.
If you like your jam tart, you’ll love this recipe. And even if you prefer a sweeter jam, you can adjust by adding additional sweetener or tossing in a few blueberries to mellow it out.
How to Make Chia Seed Jam
Most jams get their jellied texture from pectin, which is full of sugar. Sometimes, they call on gelatin, which is animal-based. But when you use chia seeds, they expand to absorb liquid so you don’t need additives.
When you skip the pectin, you can totally control the sweetness. This cranberry jam recipe is not too sweet since cranberries are naturally tart.
You can make this with any berry you like. In fact, even some fruits like grapes will work too. It comes together in about 10 minutes total and then you let it sit and watch the chia seeds do their magic.
How to Use Chia Seed Jam
This jam is great for epic pb&j sandwiches, of course. It’s also tasty with classic Thanksgiving dishes like vegan tofu ham roast, but it does have a little bit of a chunkier texture compared to a more classic cranberry sauce.
In a saucepan over medium heat, cook cranberries along with all other ingredients (except chia seeds) until the cranberries begin to burst (roughly 6-8 min).
Using the back of a spoon or a potato masher, break the rest of the cranberries and remove from heat. Let cool.
If you’d prefer your jam completely smooth, transfer cooled mixture to a food processor or blender and blend for about a minute until smooth. Otherwise, skip this step for some added texture. I personally like to leave a few cranberry chunks in mine.
Taste the mixture and make sure you’re happy with the sweetness. Adjust as needed.
Transfer mixture to a large mason jar and stir in your chia seeds. Set aside to thicken for a few hours or leave overnight to thicken in the fridge.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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