Cinnamon Cranberry Chia Jam
Good Monday morning, friends! I feel like we can be cheery today because (hopefully) you are enjoying an extended weekend thanks to the holiday. We certainly are!
Actually, today is a very special day for the Plant Power Couple (like how I spoke in third person there 😳?). Two years ago today, on a bit of a whim and a fair amount of champagne, the two of us stood on the 112th story of the Stratosphere Tower in Las Vegas and lept into this crazy adventure called marriage. And oh, what a crazy adventure it’s been… 😍😍
How did we celebrate this momentous occasion you ask? Why, with an obscene amount of greasy fried Chinese food and wine. Come on, now. You know us. Would you expect anything different? 😜😂
The place we chose for our little celebration is one of our absolute favorite vegan places in Philly – New Harmony. The food is spectacular, and everything is vegan…including the deep fried cheesecake. Yea, I said that. Deep. Fried. Cheesecake. Let the drooling commence.
Anyway, after two full plates of various forms of fried seitan and cheesecake, I’m feeling inspired to have a solid, super-healthy breakfast. And that’s where this jam comes in.
Chia jam is one of my favorite ways to use chia seeds. It’s ridiculously easy and provides you with a healthy serving of fruit in a delicious spreadable form! This morning, as I lie in bed covered in cats, I’m dreaming about adding it to oatmeal with some cinnamon and maple syrup. Mmmmmmm….
And when I say it’s ridiculously easy to make, I’m not kidding. It really is easy. And coming from me, that says a lot! If you told me five years ago I’d be making homemade jam, I’d tell you you were crazy. After all, jam only comes in the jars you buy at the store. Right? Right?! My, how times have changed. 😉😉
We hope you’ll get the chance to make this recipe and can’t wait to hear about all the delicious uses you are going to invent for it! And when you do, don’t forget to tag #plantpowercouple on social media or leave a comment on this post because we wanna see and hear allll about it!!
Until next time, have a splendidly beautiful, joyously compassionate, AWESOMELY EPIC Monday, plant power people. You deserve nothing but the best. 👊🏻
🤓🤓⬅️(food nerd emojis)
Cinnamon Cranberry Chia Jam
Ingredients
- 2 cups cranberries
- 1/2 cup water
- 1/2 cup pure maple syrup agave nectar can also be used
- 2 cinnamon sticks
- splash of red wine optional
- 2 Tbsp chia seeds
Instructions
- Add cranberries, water, maple syrup or agave, cinnamon sticks, and the wine (if you're using it), to a medium sauce pan and bring to a boil.
- Once it comes to a boil, let the mixture simmer (covered) for 5 - 6 minutes.
- Remove the cinnamon sticks and use a potato masher or back of a large spoon to smash the cranberries. Turn off heat.
- Stir in chia seeds and allow the mixture to cool and the chia seeds to expand. You can place the jam in a refrigerator to speed up the process!
Notes
If you don't have cranberries on hand, try using whatever berries are in the fridge - strawberries, blueberries, blackberries (oh my!), or perhaps a mixture! Get creative. 🙂
