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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Gel in liquid — chia pudding, jam thickener, egg substitute
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Gel in liquid — chia pudding, jam thickener, egg substitute
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
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Combine cranberries, maple syrup, raspberries, chia seeds, lemon juice, and vanilla extract in a small pot over high heat. Add water and bring to a boil. Lower heat as soon as mixture is boiling and cook until cranberries are bursting and jam has thickened, about 20 minutes. Remove from heat and pour into a pint container. Cool to room temperature, then close container, and store in the refrigerator.