Making your own jam seems so… Martha Stewart. Ha. Doesn’t it?! But let me tell you.. it could not be any easier.

Thanks to our friendly superfood, the chia seed, we can make Cranberry Raisin Chia Seed Jam in no time! Chia seeds make it all possible (and fast). These tiny chia gems absorb all the excess liquid (they can hold more than 12 times their weight in water) to make the perfect jelly-like texture for homemade jam.

We talk about chia seeds a lot here on TGF! I try to incorporate them into my daily eats because they are a perfect source of plant protein, omega-3’s, fiber, antioxidants, magnesium and potassium. Chia seeds are tasteless and have so many uses! Chia pudding, chia eggs, overnight oats, you can add them to pretty much any recipe for a nutritional boost. And if you don’t usually like the texture, they are perfect for jam because they are similar to the seeds in berry jam – you won’t even notice a difference!

To make this festive Cranberry Raisin Chia Jam, you won’t need any special/weird/yuck ingredients that are in most sugary, processed store-bought brands. Just cranberries, water, maple syrup (or your fave natural sweetener), vanilla extract and raisins! YUM!

Boil and simmer your cranberries in water.

The cranberries make fun popping noises like popcorn when they first burst open in the simmering pot 🙂 After they have been simmering for 10 minutes, you blend ’em up with the other ingredients and that’s it. The healthiest jam around. I’ve been adding it to oatmeal too, which is phenom. Talk about PJ&J Oats! Of course its yummy on toast, crackers or just eaten plain with a spoon. Yep. Cranberries are in season now too! Perfect timing for Thanksgiving and all things festive.

Print

Cranberry Raisin Chia Jam Print Pin Scale 1x 2x 3x Ingredients 1.5 cups fresh cranberries

fresh cranberries 1.5 cups water

water 1/3 cup raisins

raisins 1 teaspoon vanilla

vanilla 1 tablespoon maple syrup

maple syrup 4 tablespoons chia seeds Instructions Combine cranberries and water in a medium-sized pot. Bring to a boil and then reduce heat to simmer for 10 minutes. Do not drain the water. Transfer to a blender or food processor and add raisins, vanilla and maple syrup. Blend until smooth or blend for a short time to still have pieces of cranberry and raisins like I did. Add the chia seeds and pulse a couple times just to mix them in. Transfer to a glass jar or container. They are ready to eat immediately or you can wait an hour for it to firm up more. Stays fresh in the fridge for up to 2 weeks. Enjoy!