Cranberry orange chia seed jam

Holy moly how awesome is this cranberry orange chia seed jam. I got about 2 lbs of organic cranberries this week and I just put them to use. What a great choice to make this chia seed jam.

Cranberry orange chia seed jam- Gluten free and vegan

I must confess that cranberries are tart and that they may not appeal to some people but even still I ventured to make this cranberry orange chia seed jam which I sweetened with maple syrup. It didn’t end up to tart at all. Just perfect for my taste buds. If you think your chia seed jam is not too sweet when making it just add a tad more of maple syrup.

I have not bought marmalade or jam of any kind of preserve in ages. Since I have been making chia seed jam there is not need. So easy, healthy and convenient. If you haven’t tried to make you own chia seed jam before I suggest you do. You are truly missing out.

If you are looking for more chia seed recipes I also have other chia seed jam recipes in the blog. Just go under the chia seed ingredients under the recipe tab to find other variations. I hope you like this one because I have come up with the easiest appetizer perfect for Thanksgiving that I will be posting on Wednesday using this jam. Stay tuned for that one because it is truly the bomb.

Enjoy!

Cranberry orange chia seed jam- Gluten free and vegan

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Cranberry orange chia seed jam

Miryam's original recipe

Yield: 8 oz

Total Time: 15 minutes

Ingredients:

Directions:

In a medium sauce pan add all the ingredients except the chia seed. Cook over medium to low heat stirring occasionally until the cranberries begin to break, about 7-8 minutes. Turn the heat off and with a potato masher or the back of a fork brake some of the cranberries that haven't split leaving a few untouched.

Set the pan aside to cool. When the mixture has cooled add the chia seeds and combine. Transfer the mixture to a 8 oz mason jar. Store in the refrigerator for up to 1 week.

 

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21 comments

  1. This cranberry chia jelly sounds so good. I love the tart bite of cranberries woth Orange. It’s the perfect combo! Thanks for sharing can’t wait to see the recipe later this week!

  2. I have been making jam with different berries and agave for the breakfast…they are so healthy and good. Yours with fresh cranberries is just perfect for the holiday.

  3. Sounds delicious and healthy, I’ll prepare this to my mom. She is on a diet ordered by a doctor and I’m searching for new, tasty yet healthy things for her.

  4. Sounds good but it’s “break” not “brake.”

  5. Spelling ALWAYS counts. “Holly molly” kind of threw me for a loop.

  6. Thanks for the recipe! I had to add some sugar though which is probably going against what the recipe is all about, but it just wasn’t sweet enough for my liking. Other than that I really enjoyed it. Lovely texture.

  7. Is there any reason this recipe cannot be processed in a water bath? I’d love to make this for some of my girlfriends for little Christmas gifts but don’t want to risk ruining the recipe with processing.

  8. “Holy moly” is spelled right Teresa. Great looking recipe.

  9. Connie, you’re late to the party. Her spelling errors have already been corrected.

  10. Was wondering if anyone has used the water bath method that Nicole referred to. I, like her, would like to send this to a family member and need it to arrive safely.

    Thanks

  11. I bought some organic cranberries at Christmas, but didn’t use them so I stuck them in the freezer. Will this still work if I defrost them? Also, I’ve been wanting to make chia seed jam but am worried about the seeds. My daughters don’t like “crunchy” sauces. After the chia seeds gelatinize, are they still crunchy? Thanks!

    • Yes the frozen cranberries will work just fine. There is some crunch still left after the chia seeds gelatinize, not much but there still some. I just don’t know how bad your kids are w/ that degree of crunch. Thanks for stopping by.

  12. Made this with fresh cranberries on Monday (I used the orange extract, too, ’cause I had it). This is only the second time I’ve worked with these things, and the first time I got to watch them pop and then moosh them. :D That was pretty fun, though I made a bit of a mess… hehe I was surprised by how much the jam firmed up by the next day because of the chia seeds. Some chia jams I’ve made don’t seem terribly different, but that’s okay ’cause I’m adding the chia seeds as much for health reasons as for jamification. Perhaps it is folly, but I’ve been pairing this with peanut butter on sandwiches. It’s… unusual. I’m not sure whether I like it or not, because every time I’ve had it so far I either have less-than-good bread or something else I’ve eaten has already turned my stomach sour. I guess I’m not sure still whether I even like cranberries. For ages I drank Everclear with straight cranberry juice, so I think my body doesn’t realize there’s separation. Regardless, thanks so much for the recipe! It let me use up the cranberries that were sitting in my fridge after making some baked oatmeal. :) Oh, almost forgot! Do you know if chia jam can freeze with any success? I won’t be able to eat all this jam in a week. lol

  13. Do I add the chia seeds as they are or do I have to soak them first so they become gooey?

    Thanks!

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