In a medium-sized pot, bring the blackberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 5 minutes. Lightly mash the blackberries with a potato masher or fork. Leave some berries in chunks for texture.

Stir in the maple syrup and chia seeds. Cook the jam on low until it thickens, about 5-7 minutes. Make sure you stir the jam so it doesn't sitck.

Remove the jam from heat and stir in the vanilla extract. Let jam cool to room temperature. Pour in a glass jar or air-tight container and store in the refrigerator. The jam will keep in the fridge for up to 2 weeks.

Note-you can sweeten the jam with honey, agave, or another sweetener if you wish. You can find chia seeds at most grocery stores. We buy them in bulk from Whole Foods. You can freeze the jam in an air-tight container.