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.


Cranberry orange chia seed jam- Gluten free and vegan


Cranberry orange chia seed jam

Miryam's original recipe

Yield: 8 oz

Total Time: 15 minutes



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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  1. You did a great job with these Miryam!! They look so good!

  2. Good to know that this is not overly sweet, which I don’t like either. Love the chia berry filling.

  3. These look heavenly and I love not overly sweet dessert! My tatsbuds are too sensitive to sugar. All your desserts look amazing and so clean. And I get it about getting tired although I love what I do. Someone’s I wanna just shut off and cook, not measuring or taking photos. True.

  4. I made this for my Fiance yesterday who has a pretty severe case of celiac disease. He is highly sensitive to gluten and is always missing out on yummy treats. So I am always on the hunt. I has to sub almond for rice flour because it’s all I had and used blackberry jam and a layer of fresh blackberries. It was awesome! Thank you! Served it warm ala mode (and a couple of sprinkles of maple smoked bacon…The sweet and savory worked) Very easy to prepare also. Thanks again! Keep more coming. I am a cook…not a baker!

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