Blueberry–Chia Seed Jam
3 cups fresh (or frozen, thawed) blueberries
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
3 tablespoons (or more) pure maple syrup
¼ cup chia seeds
Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes.
Use a spoon to lightly mash about half of the berries to release their juices.
Increase heat to medium-high and bring to a boil.
Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes.
Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter.
Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds.
Let jam cool slightly, then transfer to heatproof jars or containers.
Cover and let cool completely.
Chill until ready to use.