I know I have said this before but this recipe is my new favorite jam. Granted I have yet to meet a jam I didn't love but this combo of cherries, cranberries and strawberries is simply lovely. If you use tart cherries you may want to adjust the maple syrup to sweeten it a bit more. This is a jam you can make year round using frozen fruit or fresh when available. I used frozen cherries and strawberries but fresh cranberries since they were in season but this summer I'll try it with fresh cherries and strawberries and frozen cranberries. This recipe is an easy crowd pleaser, I made it for gifts at the holidays and it was a huge hit..
Cherry Berry Jam
2-3 cups Strawberries (fresh or frozen)
2-3 cups Cranberries (fresh or frozen)
2-3 cups pitted Cherries (fresh or frozen)
1/2 a lemon, washed well and sliced
1/2 cup pure Maple Syrup
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup Chia Seed
I recommend using organic fruit if possible for this recipe, it really effects the taste. Add all of the ingredients (except the chia seed) to a large stockpot. Cover and heat over medium-low heat, stirring every 5 or 10 minutes. Once the fruit starts to thaw and soften (in about 20-30 minutes) you can mash at it with a wooden spoon or masher. Add the chia seed and continue to heat another 10 minutes or so, stirring every few minutes. Once it is thick with a jam-like texture remove from heat and allow to cool to just above room temperature. Feel free to remove lemon rinds if desired (I like to leave them in). Store in glass jars with an airtight lid in the fridge for up to a week or in the freezer for up to 2 months for maximum freshness. This jam was so yummy on the AMAZING new recipe I tried from The Natural Nurturer, Flourless Peanut Butter Muffins! I subbed in cashew butter and everyone in the house hoovered them up in a day.