This jam is free of refined sugars and doesn't need pectin. The chia seeds help thicken the jam and it comes together quickly. The jam will keep in a tightly sealed container for up to 5 days in the fridge.
2 people made this
225g fresh cranberries
7 tablespoons maple syrup
60g fresh or frozen raspberries
2 tablespoons chia seeds
1 tablespoon lemon juice, or to taste
1 teaspoon vanilla extract
2 tablespoons water, or more to taste
Method Prep:5min › Cook:20min › Ready in:25min
Combine cranberries, maple syrup, raspberries, chia seeds, lemon juice and vanilla extract in a small pot over high heat. Add water and bring to the boil. Lower heat as soon as mixture is boiling and cook until cranberries are bursting and jam has thickened, about 20 minutes.
Remove from heat and pour into a sterilised jar or container. Cool to room temperature, then close container and store in the fridge. Jam will continue to thicken in the fridge.