In a small saucepan, add the blueberries and cook over medium heat. Stir occasionally and let the berries release their juices and start to break down, about 5-7 minutes.

1. Once the blueberries have softened, use a spoon or potato masher to mash them to your desired consistency. For a smoother jam, use an immersion blender or regular blender (let the jam cool a bit first).
2. Stir in the maple syrup or honey, lemon juice, and vanilla extract (if using). Taste the mixture and adjust sweetness as needed.
3. Stir in the chia seeds and cook on low heat for 3-4 minutes, stirring constantly. The chia seeds will absorb the liquid and thicken the jam.
4. Remove from heat and cool for 10-15 minutes. The jam will thicken as it cools. If thicker consistency is desired, add more chia seeds (1 tablespoon at a time).
5. Transfer to an airtight container and refrigerate for up to 1-2 weeks. You can also freeze it for longer storage.
6. Enjoy your blueberry chia jam on toast, in yogurt, mixed into smoothies, or as a topping for pancakes!