Easy Cranberry Jam Recipe
Oct 08, 2018 • Updated Nov 22, 2024
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This cranberry jam recipe is a festive spread that’s as delicious as it is nutritious! It hits all the right flavour notes – tart, sweet, and naturally thickened with chia seeds. It’s refined sugar-free, and loaded with antioxidants. Whether you spread this delicious homemade jam on a gluten-free biscuit, toast, tofu, or use it in baked goods, it’s the perfect addition to sweet or savory dishes. Plus, with just a few simple ingredients and minimal cooking time, you’ll love how effortlessly this easy jam comes together!
Table of Contents
Why You’ll Love This Easy Homemade Cranberry Jam Recipe
This delicious easy cranberry jam recipe is a perfect way to repurpose any leftover cranberries from the holiday season, creating a delicious spread without any waste. It’s free from gelatin and refined sugar, but still offers that lovely jam-like texture thanks to chia seeds, which are packed with omega-3s and plant-based protein. Unlike traditional cranberry recipes that rely on pectin (and loads of cane sugar) or animal-based gelatin, this version keeps things wholesome and plant-based, giving you full control over the sweetness and flavour balance.
Cranberries are naturally tart and loaded with antioxidants and vitamins, offering an immunity boost in every spoonful. This recipe isn’t just for cranberries either – swap in other berries or fruits like blueberries or grapes for something a little different! Once your jam is done, pour it into a glass jar for storing or gifting, making it the perfect addition to your lineup of homemade gifts. It’s so rewarding and FUN to make your own jam. Try making my hibiscus cherry chia jam, next!
Ingredient Notes & Substitutions
- Fresh or frozen cranberries: Whether you’re using a bag of cranberries from the store or have some leftover from a holiday recipe, they bring tartness and natural pectin, which helps the jam thicken. Feel free to use lingonberries or raspberries if preferred.
- Chia seeds: They act as a natural thickener, absorbing liquid; either white or black chia seeds will work just the same. I like to use white chia seeds for a nice aesthetic look, but you can use any colour!
- Water, hibiscus tea, or fruit juice: This adds moisture and enhances flavour, with options like orange or apple juice creating different taste profiles.
- Maple syrup: A natural sweetener that balances the tartness. You could swap with agave, date syrup, or coconut nectar to suit your preferences.
- Vanilla: Adds a warm, subtle depth to the jam, but you can also use almond extract or leave it out for a more straightforward flavour.
See the full printable recipe card below for exact ingredient amounts and instructions.
How to Make the Easiest Jam Recipe
Step 1: In a saucepan over medium heat, combine the cranberries with all the ingredients except the chia seeds. Cook until the cranberries start to burst, about 6-8 minutes.
Step 2: Use the back of a spoon or a potato masher to gently smash the remaining cranberries. Once done, remove from heat and let the mixture cool.
Step 3: If you prefer a super smooth jam, transfer the cooled mixture to a blender or food processor and blend for about a minute. If you like a bit of texture (I personally love leaving some cranberry chunks), feel free to skip this step.
Step 4: Give it a taste to make sure the sweetness is just right. Add a little more maple syrup if needed.
Step 5: Bring to room temperature and pour the mixture into a mason jar and stir in the chia seeds. Let it sit for a few hours, or leave it in the fridge overnight to thicken fully.
Secrets to Success
- Fresh berries bring vibrant flavour, but frozen ones work perfectly if fresh cranberries aren’t available. No need to thaw them first – just toss them in!
- Be patient with the cooking process. The popping signals that the natural pectin is releasing, which will help thicken the jam before you add chia seeds.
- Start with the minimum amount of sweetener, and taste after cooling. Maple syrup will mellow out the tartness, but additional fruits like blueberries can also tone it down naturally.
- If you prefer jam without seeds or chunks, blending after cooking will give you a silky-smooth result. Alternatively, an immersion blender makes this step easier.
- Make this jam during the winter months when cranberries are at their peak.
Serving Tips & Variations
- Brighten the flavour with a splash of orange juice or a bit of zest. For more variety, try grapefruit for boldness or lemon for extra tang – this tweak makes the jam even more festive and perfect for holiday cookies, scones, or desserts.
- Try serving this cranberry jam as part of a cheese board alongside vegan cheeses, fresh fruit, and crunchy nuts.
- Top pancakes, waffles, or oatmeal for a super yummy breakfast.
- Swirl into yogurt or chia pudding.
- Leftovers make a delicious PB&J or veggie-based sandwich even better!
Storage Tips
- Fridge: Store your jam in an airtight container (like a mason jar) for 5 – 7 days.
- Freezer: Jam freezes so well! Use a freezer-safe container, leaving a little room at the top for expansion. It will keep for up to 3 months in the freezer. Just thaw in the fridge overnight before using.
Recipe FAQs
Stored in an airtight container in the fridge, the jam will last 5-7 days. For longer storage, freeze it for up to 2-3 months.
If you don’t have chia seeds, you could use ground flaxseeds as a backup thickener, though the texture and appearance will be slightly different
Since chia jam is lower in sugar than traditional pectin-based jams, it isn’t ideal for canning. Freezing in small jars is a safer and easier method for long-term storage
Absolutely! This recipe works well with raspberries, blueberries, or even grapes. You may need to adjust the amount of sweetener since other fruits tend to be less tart than cranberries
More Holiday Recipes
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Easy Cranberry Jam Recipe
Ingredients
- 2 cups fresh or frozen cranberries
- 2 tbsp chia seeds I like to use white chia seeds for look, but you can use any colour!
- 1/4 cup water or I used hibiscus tea and you can also use a fruit juice of choice
- 1/4 cup maple syrup more to taste
- 1 tsp vanilla
Instructions
- 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.
Notes
- Fresh berries bring vibrant flavour, but frozen ones work perfectly if fresh cranberries aren’t available. No need to thaw them first – just toss them in!
- Be patient with the cooking process. The popping signals that the natural pectin is releasing, which will help thicken the jam before you add chia seeds.
- Start with the minimum amount of sweetener, and taste after cooling. Maple syrup will mellow out the tartness, but additional fruits like blueberries can also tone it down naturally.
- If you prefer jam without seeds or chunks, blending after cooking will give you a silky-smooth result. Alternatively, an immersion blender makes this step easier.
- Make this jam during the winter months when cranberries are at their peak.
Nutrition information is automatically calculated, so should only be used as an approximation.
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