I love making chia jam. Chia seeds are rich in omega-3s, full of fiber and protein, and loaded with minerals like calcium, magnesium, and phosphorus – a tiny seed with a lot to offer. A small amount goes a long way, making chia jam a quick, versatile way to include this powerhouse seed in your diet.
This cranberry version was inspired by the holidays, as a delicious alternative to our usual raspberry chia jam. Cranberries are not only festive, but they are also packed with antioxidants and vitamin C, supporting immunity and digestion. I added a touch of ginger for warmth, flavor, and an anti-inflammatory boost.
This jam is flexible – you can adjust the sweetness or experiment with other berries, citrus, or spices to suit your taste. Serve it alongside my Gluten-Free German Apfelringe (Apple Pancake Rings) for a cozy breakfast treat, as part of a PB and J sandwich or on the Thanksgiving table this year!
Step by Step Instructions for Cranberry Chia Jam with Orange and Ginger
Gather all ingredients: Cranberries, chia seeds, orange, ginger, cinnamon stick, fine sea salt, maple syrup.
Add the cranberries, orange juice, maple syrup, chia seeds, ginger, cinnamon stick, and salt to a sauce pan.
Simmer 15 minutes until thick and most berries have popped.
Cranberry Chia Jam with Orange and Ginger
A bright, lightly sweet cranberry chia jam that comes together in minutes. Delicious for breakfast and just as perfect alongside your Thanksgiving dinner.
1.5
cups5
minutes20
minutesKeep the screen of your device on
Ingredients
12 oz fresh cranberries, rinsed and picked through
2 Tbsp chia seeds
juice of 1 orange (about 1/3 cup)*
1 cinnamon stick (or ½ tsp ground cinnamon)
1/2 inch freshly grated ginger (about 1 tsp)
pinch of fine sea salt
1/4 cup maple syrup (more or less to taste)
Directions
- Heat a medium saucepan to medium-low heat.
- Add the cranberries, chia seeds, orange juice, maple syrup, cinnamon stick, grated ginger, and pinch of salt. Bring to a gentle simmer and cook, stirring occasionally, until most of the cranberries have popped and the mixture has thickened; about 15-20 minutes. I often use a potato masher to gently squash any cranberries that did not pop.**
- Adjust the sweetness to your liking - remember cranberries are naturally tart, so just follow your taste here. Allow the jam to cool, then remove the cinnamon stick. The mixture will deepen in color and become more cohesive as it rests.
- Store in a clean, airtight glass jar in the refrigerator for up to 2 weeks. Use a clean spoon each time to avoid contamination. The jam may thicken slightly as it chills; stir before serving.***
Notes
- *For more orange flavor, stir in some orange zest.
- **Along the way, the mixture may look like it won’t come together and the chia seeds may clump. Trust the process - it just takes a little time and rest, but it will turn into a beautiful, rich red jam.
- ***For longer storage, you can freeze it in small portions for up to 3 months.
