Easy Cranberry Jam Recipe
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!
Servings: 10 servings
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.