Cranberries are overflowing at the grocery store, and if you’re like me and love to eat seasonally—or you just can’t resist the pop of tart cranberries—this cranberry chia jam is a must-make before the season slips away. Whether you’re using fresh cranberries when they’re available, adding it to holiday recipes, or pulling a bag from the freezer in the middle of summer, this naturally sweetened jam is easy to enjoy all year long. Tart, bright, and quick to make, it’s just as perfect on your morning toast (or your homemade easy cheddar biscuits) as it is on a holiday recipe passed around the table.
Chia Seeds as a Natural Thickener for Jam
Many people wonder, “Do you need fruit pectin for jam?” The answer is no! Chia seeds are an amazing replacement for fruit pectin in jam. I decided to use chia seeds in this recipe because they’re easy to access— you can find high-quality organic chia seeds online through trusted sellers like this one.
Chia seeds have the natural ability to absorb liquid and form a gel-like texture, which thickens the jam without any added chemicals or artificial ingredients. This makes them a fantastic choice if you’re looking for a more natural, simple jam recipe. Plus, you don’t have to worry about the precise cooking time or candy thermometers like traditional jam-making sometimes requires.
Although you might think chia seeds would add a weird texture, you truly don’t notice they’re there. The key is allowing them to expand, which is why I suggest keeping this in the fridge overnight before digging in. Once the chia seeds have expanded into the liquid, they turn soft and almost melt into the jam, creating a smooth, spreadable consistency.
With cranberries being naturally sour, I didn’t add lemon to this jam. In my first test batch, I added lemon which intensified the sour flavor and left you with that “sour” face. Omitting the lemon allows the jam to shine through with natural sweetness like jam normally does. But if you like a little zing, you can always add a small squeeze of lemon juice.
just to note – this recipe is NOT safe to can.
Making Cranberry Chia Jam Without Sugar
One of the best things about this cranberry chia jam is that it’s naturally sweetened—meaning no refined or processed sugars. Although it tastes delightfully sweet, the sweetness comes from natural ingredients, which makes it a better choice if you’re cutting back on sugar or looking for wholesome alternatives.
For this recipe, I used maple syrup because it’s what I had on hand. I usually buy fresh organic raw honey from a local farm, but they had been out recently, so I switched to maple syrup temporarily. This is not a bad thing! Maple syrup adds a lovely, subtle depth of flavor to the jam and is more easily accessible at most grocery stores. If you prefer honey, there are plenty of great options for organic raw honey available online, too — like this raw honey.
You could also try other natural sweeteners like coconut sugar or agave nectar depending on your taste preferences and dietary needs. Just keep in mind that different sweeteners might slightly alter the flavor and texture.
Cranberry Chia Seed Jam Recipe
Ingredients:
- 12 oz bag of cranberries
- 1/2 cup + 1 Tbsp maple syrup or raw honey
- 1 Tbsp chia seeds
Directions:
- Pour the entire bag of cranberries into a saucepan on medium heat.
- Stir consistently to avoid sticking. If needed, add a splash of water. Cook until cranberries “pop” and soften, about 10 minutes.
- Carefully transfer cranberries to a blender (lid secure, vent heat) and blend until smooth. I use a high-speed blender like a Vitamix to make this step quick and easy.
- Strain the mixture through a fine-mesh sieve back into the pan, pressing with a spatula to extract as much as possible. Discard solids.
- Turn heat to low. Stir in maple syrup (or honey) and chia seeds. Cook for 5 minutes until it softly bubbles.
- Turn off heat and let cool 10 minutes before transferring to a glass jar. Mason jars like these are perfect for storing homemade jam or gifting to friends.
- Refrigerate overnight (or 6-8 hours) to allow chia seeds to soften and jam to set.
Tips for the Best Cranberry Chia Jam
- Use fresh or frozen cranberries: Both work well. If using frozen, no need to thaw before cooking.
- Don’t skip the straining step: It creates a smooth, jammy texture without skins or seeds.
- Adjust sweetness to taste: Add more or less maple syrup/honey depending on your preference.
- Store properly: Keep jam in a clean, airtight glass jar in the fridge for up to one week.
- Experiment with flavor: Try adding warming spices like cinnamon or a splash of vanilla extract for a twist.
- Pair with other homemade gifts: Decorate jars with a homemade sewn jar cover
Cranberry Chia Jam
Ingredients
- 12 oz bag of cranberries
- ½ cup + 1 Tbsp maple syrup or raw honey
- 1 Tbsp chia seeds
Instructions
- Pour the entire bag of cranberries into a saucepan on medium heat.
- Stir consistently to avoid sticking. If needed, add a splash of water. Cook until cranberries “pop” and soften, about 10 minutes.
- Carefully transfer cranberries to a blender (lid secure, vent heat) and blend until smooth. I use a high-speed blender like a Vitamix to make this step quick and easy.
- Strain the mixture through a fine-mesh sieve back into the pan, pressing with a spatula to extract as much as possible. Discard solids.
- Turn heat to low. Stir in maple syrup (or honey) and chia seeds. Cook for 5 minutes until it softly bubbles.
- Turn off heat and let cool 10 minutes before transferring to a glass jar. Mason jars like these are perfect for storing homemade jam or gifting to friends.
- Refrigerate overnight (or 6-8 hours) to allow chia seeds to soften and jam to set.
How to Enjoy Your Cranberry Jam
This cranberry jam is incredibly versatile. Spread it on homemade toast, swirl it into oatmeal or yogurt, dollop it on pancakes, or use it as a topping for cheesecakes and desserts. It’s easy to make, uses minimal ingredients, and fits perfectly into a natural, homemade lifestyle.
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
