Quick & Easy Cranberry Chia Jam




Yield 1 pint



  1. In a small/medium pot, bring water and sugar to a boil.
  2. Rinse and drains your cranberries and carefully add them to your pot.
  3. Bring back to a boil for about 10 minutes. Stirring carefully.
  4. Turn off the heat and let simmer until slightly cooled.
  5. Pour in a strainer and push with a wooden spoon. You can skip this step if you want chunky jam.
  6. Feel free to add in some of the mashed cranberries if you'd like. I prefer to blend everything together until smooth.
  7. Mix in your chia seeds and transfer to a mason jar while warm, it will seal itself.
  8. Place in an ice bath to drop the heat quickly and store in the fridge.


Smear on toast, pancakes or use as a filling for desserts! Will keep for at least 2 weeks.

Courses Breakfast, Spread

Cuisine Gluten-free, Vegan, Kid-friendly

Recipe by The Plant Philosophy at