Breakfast & Brunch/ Condiments

Cranberry & Apple Chia Jam (with Thyme)

With change of the seasons, I’ve started getting in my veg box big quantities of fresh cranberries and apples. With an abundance of fruits in the kitchen I usually end up making jams. We don’t eat store-bought jams, which are usually too sweet, so making homemade jams or compotes it’s something we do regularly. During winter months frozen fruits, especially berries work very well. I found that most o the fruits are usually sweet enough naturally, when you let them cook down slowly and release the juices, so usually there is no need to add any sweeteners.

Occasionally we just add natural sweeteners, in this recipe we added some maple syrup, as cranberries were a bit bitter in taste. It’s a good idea to wait towards the end of cooking to let the natural flavours to come through first, before adjusting the sweetness level. I’ve also added some ‘warming’ spices to enhance the flavour of the jam, as well as a fresh thyme, which adds a unique aroma and combines very well with fruits.

As festive season is approaching, this jam can make a perfect gift. On a savoury note, try our Cranberry Sauce with Orange and Port perfect for cheese boards or sandwiches.

Cranberry & Apple Chia Jam (with Thyme)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • 450g cranberries (fresh or frozen)
  • 450g apples
  • 1 anise star, crushed
  • 3 tsp cinnamon
  • 2 cloves, crushed
  • 1 tsp ground ginger
  • 0,5 tsp vanilla essence
  • 4 fresh thyme springs, leaves picked (optional)
  • 3 tbsp maple syrup
  • 3 tbsp chia seeds



Place cranberries and apples in a large pot on a medium heat. Stir well, cover and bring to boil.


Once it starts boiling and fruits release the juices, lower the heat. Add anise star, cinnamon, cloves, ginger, vanilla and thyme leaves. Mix well and let it simmer covered 1-4 hours. (1 hours is minimum recommended time, longer you boil more mushy the mixture will be). Keep stirring every 25 minutes or so.


If you are satisfied with the texture of the jam, but there is still too many juices, take off the lid and cook uncovered until the water evaporates.


Once ready, take from the heat, stir in maple syrup (adjust the amount to your own taste) and chia seeds. Mix everything well.


Transfer into the sterilised jars, close the lids and let it cool and set in the room temperature.


Store in the fridge.


Most of the fruits would work well. Try to use plums and pears, they are naturally sweet you may not need to add any sweetener. Also, you can use less or omit spices and thyme for a more fruity flavour.

You Might Also Like

No Comments

Leave a Reply