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Saturday, November 29 2014

When life gives you cranberries.... 

make cran-raspberry chia jam!

I don't know how things are at your house, but cranberries are always the last lingering Thanksgiving leftover around here. Not this year, though! Things are going to be different for cranberries this year. That's because cranberries are my jam. Literally. 

If you've never made chia jam before, it's crazy simple. There's less sugar in it than regular jam and more protein and fiber. You can substitute other fruit for the cranberries, of course. What do I know, maybe cranberries are the first thing to disappear from your Thanksgiving table. All fruit will break down at different rates when boiling, so just adjust your cooking time as necessary. 

ps: It's absolutely delicious with leftover rolls!


Cranberry Rasberry Chia Jam
  • 1 cup fresh or frozen cranberries
  • 1 cup fresh or frozen raspberries
  • 1/4 cup honey or preferred sweetener (coconut sugar or maple syrup would work well)
  • 3 tbsp chia seeds
  1. Add cranberries, raspberries and honey to medium-size sauce pan and cook over medium heat. You can add less honey to begin with if you want your jam to be more tart, then add more sweetener later to get just the right taste. 
  2. Cook over medium heat, stirring occasionally, until fruit begins to liquify, about 10 to 15 minutes. Allow the fruit to come to a boil, continuing to cook until the fruit breaks down to a sauce constistency. You can help the process along by mashing the fruit with a fork or whisk. This should take another 5 minutes.
  3. Once the fruit has reached your preferred consistency, taste to see if you want more sweetener. Remember add only a little at a time. It's easy to add, but you can't take it away!
  4. Add chia seeds and cook for another minute or so.
  5. Remove the mixture from the heat and let cool for 10 minutes. If the jam is too thin stir in another tablespoon of chia seeds and let sit for another 10 minutes. Remember the jam will continue to thicken as it cools. 
  6. Spread your jam on a roll and give thanks!
  7. You can store the jam in an airtight container in your fridge for two weeks or put it in your freezer to enjoy a taste of Thanksgiving for up to two months.
Posted by: Erin AT 04:23 pm   |  Permalink   |  0 Comments  |  Email

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