This cranberry chia jam recipe is filled with seasonal flavours like cranberries, orange zest and the sweet flavor of pears and honey.

Whether you need something to serve with a holiday dinner, breakfast or an easy hostess gift, this homemade jam is simple to make.

I love cranberry recipes in the Fall and Winter like these No-Bake Mini Cranberry Cheesecakes and this Easy Cranberry Pecan Baked Brie because the colour of the vibrant deep red berries evokes the holiday spirit!  If you’ve never made your own jam, this is a great recipe to start with.

Why you’ll love this easy recipe

• Quick & Easy: Make this in under 30 minutes with just 7 simple ingredients you can find at your local grocery store.
• Healthy: This easy jam comes together with the addition of chia seeds and is a healthier alternative to sugary jams and store-bought cranberry sauce. Plus cranberries are high in vitamin c!
• Make-Ahead:  This jam is so versatile and it freezes well too. So, you can make this chia jam ahead of time and just take it out of the fridge or freezer when you need it.

Ingredients needed to make this simple jam recipe

Cranberries: I like to use fresh cranberries because a bag of cranberries is so readily available in the Fall and Winter; but in a pinch use frozen instead

Pears:  Pears provide some natural sweetness to this recipe; you can use green or red Anjou, Bartlett or even Bosc pears in this cranberry chia jam recipe

Honey:  Honey adds a nice touch of sweetness to balance out the tart cranberries; you can substitute with pure maple syrup if desired.

Seasonings: A touch of cinnamon and a pinch nutmeg round out the flavours.

Orange zest: Zest from an orange goes so well with cranberries!

Chia seeds: When warmed, chia seeds act as thickener to this jam so don’t skip it.

How to make this delicious recipe

1. Mix together the water, cranberries, chopped pears, honey, cinnamon, nutmeg and orange zest in a medium saucepan.
2. Bring to a simmer over medium-high heat. Once the mixture is bubbling and cranberries are starting to pop, turn to low-medium heat and stir in the chia seeds.
3. Cook stirring frequently until desired texture is reached – you want the pears to be very soft and cranberries to start breaking down / bursting, about 15-20 minutes. If you prefer a more ‘smooth’ mixture, use a potato masher to crush the ingredients in the pan and then let the mixture cool fully.
4. Once cool, store the jam in your fridge for 1-1.5 weeks in a glass jar or freeze in airtight containers for up to 2 months. Defrost frozen jam in the fridge before enjoying. 

How to enjoy this homemade chia jam

• With turkey: I like to use this cranberry chia jam as an updated version of homemade cranberry sauce on the Thanksgiving table with turkey dinner! 
• Baked brie: Use this cranberry pear chia jam as a topping for baked brie cheese. Preheat the oven to 375F; place the brie cheese in a parchment paper lined baking dish; top the brie with about 1/3 cup of the jam; and then bake it for about 15-20 minutes until the brie is just starting to bubble.
• Cheeseboard: Use this cranberry jam as a wonderful addition topper for cheese on a holiday cheeseboard.
• Granola: Pair this cranberry pear jam it with my Coconut & Almond Granola and yogurt for a delicious breakfast.
• Breakfast: Use as a topping for french toast, pancakes or simply spread on your morning toast or english muffin with almond butter or peanut butter – yum!

Expert tips

• You can use green or red Anjou, Bartlett or even Bosc pears in this cranberry chia jam recipe.
• This Cranberry-Pear Chia Seed Jam makes a lovely gift! You can fill 4 small mason jars with the jam and then add little holiday gift tags. Just make sure to store the jam in the fridge until you’re ready to gift.
• I use black chia seeds in this recipe but you can use white chia seeds if desired.
• You’ll find the familiar bags of fresh cranberries in the grocery store or local market during the Fall and Winter season.
• Have leftover cranberries in the fridge? This cranberry-pear chia seed jam is a good way to use them up and enjoy them!
• There isn’t too much sugar at all in this recipe so it’s a great low sugar option.

Common questions

How to store

Once the jam is fully cooled, store in an airtight glass jar or container in the fridge for 1-1.5 weeks. Alternatively, freeze in airtight containers for up to 2 months. Defrost frozen jam in the fridge before enjoying. 

More cranberry recipes to make from the blog

• Easy Cranberry Oat Crumble Bars (for the holidays)
• No-Bake Mini Cranberry Cheesecakes
• Winter Cranberry Aperol Spritz

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Easy Cranberry & Pear Chia Seed Jam (low sugar)

Cranberry & Pear Chia Seed Jam is an easy jam for the holiday season! Serve with baked brie, turkey dinner or gift a jar for the holidays.

Course Side Dish

Cuisine American

Keyword cranberry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Author Jess

Ingredients

• 1 cup water
• 2 cups fresh cranberries (frozen works also if needed)
• 3 green or red Anjou, Bartlett or Bosc pears, chopped into 1/2 inch pieces (leave the skin on the pears)
• 1/4 cup honey (substitute with maple syrup if desired)
• 1/4 tsp cinnamon
• pinch nutmeg
• zest from half a large navel orange
• 2 tbsp chia seeds

Instructions

• Mix together the water, cranberries, chopped pears, honey, cinnamon, nutmeg and orange zest in a medium saucepan.
• Bring to a simmer over medium-high heat. Once the mixture is bubbling and cranberries are starting to pop, turn to medium-low heat and stir in the chia seeds.
• Cook, keeping at a simmer and stirring frequently until the pears are very soft and cranberries have burst, about 15-20 minutes. Let the mixture fully cool.
• Once cool, store the jam in an airtight container in the fridge for 1-1.5 weeks or freeze for future use.

Notes

• This Cranberry-Pear Chia Seed Jam makes a lovely gift! You can fill 4 small mason jars with the jam and then add little holiday gift tags. Just make sure to store the jam in the fridge until you’re ready to gift.
• Have leftover cranberries in the fridge? This cranberry-pear chia seed jam is a good way to use them up and enjoy them!
• You do not need to peel the pears before making this jam as the skin on the pears does soften and cook down as the jam simmers at a gentle boil.

Photography by: Kaeleigh Pugliese

The post Easy Cranberry & Pear Chia Seed Jam (low sugar) appeared first on Cooking in my Genes.

Strawberries, apricots and plums make amazingly delicious jam; as they cook down their fruity flavor shines through!

With the addition of only just a few ingredients and cooked on the stove-top, these summer jams are easy to make and freeze to enjoy in the future too.

You may have already tried my Easy Apricot Jam so the easy strawberry jam and plum jam recipes follow a very similar method. Right now strawberries, apricots and plums are all in season so it’s the perfect time to make some quick jam!

I love making these small batches of jam so that I can have a variety of flavours to enjoy. While many traditional and store-bought jams are made with the addition of pectin to help with thickening, these quick summer jam recipes don’t need it at all.  These refrigerator jam recipes are a bit more ‘loose’ than traditional jam but this quick method still results in delicious jam you’ll want to eat by the spoonful.

They’re truly my favorite jam recipes to make!

Why you’ll love these easy summer jam recipes

• Each recipe requires 5 simple ingredients or less!
• A perfect way to enjoy stone fruits like apricots and plums when they’re in season
• They’re a delicious way to enjoy summer fruits!
• There is no canning method, jam thermometer or jam sugar required.
• Easily adaptable for other summer fruits

Ingredients needed for these homemade summer jams

Easy Strawberry Jam (recipe at the end of this post)

Fresh fruit: use fresh, sweet summer strawberries for this recipe; in a pinch you could use frozen strawberries

Sweetener:  I like to use honey as a sweetener but you can also use maple syrup if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Lemon juice: the strawberry jam requires just a splash of fresh lemon juice

Easy Apricot Jam

Fresh fruit: use fresh apricots for this recipe; if they’re a bit on the tart side, use a bit more honey to your tastes

Sweetener:  I like to use honey as a sweetener but you can also use maple syrup if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Seasonings: apricot jam requires just a pinch of salt

Easy Plum Jam

Fresh fruit: use ripe, red plums for this recipe for that beautiful red-hued jam

Sweetener:  I like to use maple syrup as a sweetener but you can also use honey if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Lemon juice:  just a splash of fresh lemon juice is needed

Seasonings: ground cardamom goes lovely with the plum jam; if you don’t have ground cardamom, ground cinnamon would work

How to make quick summer jam recipes

Step 1: Put all ingredients for the specific jam into a medium pot.

Step 2: Using a fork or potato masher, crush the strawberries into smaller pieces. The apricot and plum jams don’t need crushing, they just cook down

Step 3: With the lid off, bring to a boil over medium heat.

Step 4: Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.

Step 5: Take the pot off the heat and let the jam cool completely. Keep the jam in the fridge for up to 1.5 weeks or freeze for up to 2 months.

Expert tips

• Make sure to use fresh fruit that tastes good to make these homemade jam recipes! Because these delicious homemade summer jams use in-season fruit, you want to make sure they have good flavour since the jams only use a few ingredients.
• These quick summer jams are easily adaptable – wap the strawberries for fresh raspberries or fresh blackberries to make a raspberry jam or blackberry jam respectively.
• The Easy Plum Jam take a little more time because the skins of the plums are a bit thicker and take a bit more time to break down when cooking. But, the result is SO worth it!
• This is a great way to use up summer fruit if you feel like you can’t finish it during the week.

Common Questions

Can I use different fruits in these quick summer jam recipes?
You can use the base strawberry jam recipe and swap the strawberries for fresh raspberries or fresh blackberries to make a raspberry jam or blackberry jam respectively.

How do I know when the jam is ready?
The jam will start to be a thicker, jammy-like consistency when it’s ready. And remember, the jam will thicken a bit more as it cools too.

Can I use frozen fruit?
For the strawberry jam you can definitely try making this recipe using frozen fruit; it will however take a bit longer to cook down / break down the strawberries into a jam texture.

How to enjoy these quick summer jam recipes

• on toast with butter, cream cheese, goat cheese or ricotta
• with yogurt and granola
• make a simple ‘cheesecake’ by layering crushed graham crackers with mascarpone cheese and one of your favourite jams just like my recipe
• serve them on a cheeseboard or charcuterie board
• add as a topper to a vanilla summer cake
• top your favourite pancakes or waffles with these jams

How to store these quick summer jams

Store in an airtight container, mason jar or other jam jar in the fridge for up to 1 1/2 weeks. Alternatively, freeze in an airtight container for up to 2 months. Defrost the jam in the fridge before enjoying.

Quick Summer Jam Recipes to make from the blog:

Easy Strawberry Jam (recipe below)

Easy Apricot Jam

Easy Plum Jam

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Easy Strawberry Jam

Use fresh, bright strawberries to create this Easy Strawberry Jam in just 20 minutes! This jam is made with just strawberries, honey and lemon juice for a delicious, seasonal jam perfect for toast and granola.

Course Breakfast

Cuisine American

Keyword easy jam, easy strawberry jam, strawberry jam, summer jam

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 3 cups fresh strawberries, halved
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

• Put all ingredients into a medium pot.
• Using a fork or potato-masher, crush the strawberries into smaller pieces.
• With the lid off, bring to a boil over medium heat.
• Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.
• Take the pot off the heat and let cool completely. Keep in the fridge for up to 1.5 weeks or freeze for up to 2 months.

The post 3 Easy & Quick Homemade Summer Jam Recipes (no pectin) appeared first on Cooking in my Genes.

By using super-ripe red plums you get a naturally sweet jam that you could literally just eat with a spoon.

It’s a versatile jam perfect on toast with ricotta or even on a cheeseboard.

It’s stone-fruit season so I’m enjoying plums any way I can! One of the best ways is to make an Easy Plum Jam because it’s just so versatile.

Plums, maple syrup, lemon juice and just a pinch of cardamom simmer together to make the most delicious jam. And everything is done right on the stove-top in under 30 minutes!

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Easy Plum Jam

This Easy Plum Jam is made using super-ripe red plums to get a naturally sweet, versatile jam that can be enjoyed for breakfast, on a cheeseboard or for dessert!

Course Breakfast, brunch

Cuisine American

Keyword easy jam, plum jam, plums, summer jam

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 8 ripe red plums, pitted and quartered
• 2 tbsp water
• 2 tbsp maple syrup
• 1 tsp lemon juice
• 1/8 tsp ground cardamom
• 1/8 tsp ground cinnamon

Instructions

• Pit and quarter plums.
• In a medium pot combine all of the ingredients and bring to a simmer over medium heat.
• Simmer over medium heat, stirring occasionally for 18-22 minutes until the plums break down and become a jammy-like consistency.
• Taste and add a touch more maple syrup if needed for sweetness.
• Remove from the heat and let cool fully. The jam will continue to thicken as it cools.
• If a smoother consistency is preferred, pulse the jam in a blender a couple of times once cooled. Then store in the fridge in an airtight container for up to 1.5 weeks or in the freezer for up to 2 months.

Depending on how ripe the plums are, you may need to add a touch more maple syrup to adjust to your tastes.

One of my favourite ways to enjoy this Easy Plum Jam is on toasted sourdough with creamy ricotta cheese.

But, you can also make this into a dessert! Use as a topper to vanilla ice cream or crush up some graham crackers, add some mascarpone cheese or greek yogurt and top with the Easy Plum Jam for a ‘cheesecake.’

So. Many. Options.

Just get creative friends!

Love jam as much as I do!? Check out my Easy Strawberry Jam or Easy Apricot Jam.

Until the next cooking adventure,
Jess

The post Easy Plum Jam appeared first on Cooking in my Genes.

Jams, marmalades, butter and peanut butter filled the table plus warmed bread made for an easy and delicious breakfast.

I made this Easy Apricot Jam with those slow, cozy cottage mornings in mind, perfect on a slice of toast for breakfast.

I absolutely love apricots; they are plentiful in the summer and easy to find. Apricots are slightly tart and with the addition of a bit of honey in this jam, it provides the perfect balance.

Made with just 4 ingredients and taking only 20 minutes of your time, I think you’ll enjoy how versatile this jam is!

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Easy Apricot Jam

Fresh, homemade apricot jam that is ready in under 20 minutes! This Easy Apricot Jam is made with just 4 ingredients and is perfect on toast, as a topper to granola & yogurt, or even as a crostini appetizer!

Course Breakfast

Cuisine Canadian

Keyword easy apricot jam, easy jam

Prep Time 5 minutes minutes

Cook Time 14 minutes minutes

Total Time 19 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 3 cups apricots, chopped (about 8-10 apricots depending on size)
• 3 tbsp water
• 1 1/2 tbsp honey
• pinch salt

Instructions

• Add chopped apricots, water, honey and a pinch of salt to a medium-sized pot and stir together.
• Turn the heat to medium and bring to a boil. 
• Once it reaches a boil, turn to medium-low heat and let simmer uncovered for 12-14 minutes until apricots have softened and turned to a thicker, jam-like consistency.
  
• Take the pot off of the heat and let cool before enjoying.
• This jam will last about 2 weeks in the fridge.

It’s the perfect seasonal jam to make for easy weekend breakfasts as a topper for toast. Start with toasting a piece of sourdough bread in a frying pan on medium heat, just for a few minutes per side or until your desired doneness. Then, top with fresh ricotta, the Easy Apricot Jam and a drizzle of honey.

Or, simply butter the sourdough and top with the jam. Either ways its delicious!

This combination is the perfect hit of savoury and sweet for breakfast. You could also use the apricot jam as a topper for yogurt and granola. Or, make crostini topped with the ricotta and apricot for a perfect summer appetizer!

The opportunities with this Easy Apricot Jam are endless so I hope you enjoy this lovely taste of the summertime.

Until the next cooking adventure,
Jess

The post Easy Apricot Jam appeared first on Cooking in my Genes.