Canning and Preserving Recipes/ Savor and Flavor/ Vegan Recipes

Cherry-Pomegranate Refrigerator Jam

Chia Cherry Pomegranate Jam

This flavorful combination of cherries and pomegranate juice is cleverly thickened into spreadable jam by using chia seeds. There’s nothing like spreading a little fiber, vitamins C, K, and B, calcium, melatonin, calcium, and potassium on your morning toast! Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books.

Cherry-Pomegranate Refrigerator Jam
Author: 
Recipe type: Fruit preserves
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 1 pint
 
This flavorful combination of cherries and pomegranate juice is cleverly thickened into spreadable jam by using chia seeds.
Ingredients
  • 1½ cups frozen sweet cherries
  • 1 cup 100% pomegranate juice
  • ¼ cup chia seeds
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon cherry-flavored liquid stevia
  • ¼ teaspoon vanilla-flavored liquid stevia
Instructions
  1. Put the cherries and the pomegranate juice in a small saucepan and bring to a boil.
  2. Turn the heat down and simmer the cherries for 15 to 20 minutes.
  3. Remove the cherry mixture from the heat and stir in the chia seeds, lemon juice, and stevia liquids.
  4. Allow the mixture to cool for a while before spooning into a pint-sized mason jar.
  5. Store in the refrigerator for up to 1 week.

 

 

Chia Cherry Pomegranate Jam recipe

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Print Friendly, PDF & Email

You Might Also Like

2 Comments

  • Reply
    De
    July 6, 2017 at 10:27 am

    Would it be possible to substitute other sweeteners for the stevias?
    Thanks

    • Reply
      Nava
      July 6, 2017 at 10:38 am

      Sure, just use maple syrup or agave to taste. The jam is already pretty sweet as is.

    Leave a Reply

    Rate this recipe: