I was so happy to have Poppy stop by the blog because that led me to the idea for this jam. Thanks!
For some time now, I’ve wanted to create a less sugary concoction out of a partial left-over bag of frozen cranberries. This jam is it!
It’s full of superfoods: chia, cranberries, and strawberries, all antioxidant rich and crazy with anti-inflammatory properties. What’s more, the recipe is super-duper easy if you have a food processor and about 45 minutes, start to finish.
- 2 ½ c strawberries
- 1 ½ c cranberries
- ¾ c chia seed
- ½ c juice
- ¼ c honey
Wash berries. Over medium heat, cook cranberries in your favorite red juice (I used pomegranate cranberry) until all have “popped.”
Puree strawberries in a food processor. Add strawberries and honey to the cranberry mixture. You may want to play with the amount of honey and add more to satisfy your sweet tooth. Cook for a couple of minutes and then add the chia seeds while stirring.
Turn off heat. Pour into jars and allow to cool.