Place the blackberries and maple syrup in a pot and cook over medium heat. As they cook, mash them up with a large fork or potato masher.

Bring to a boil, then boil for one minute. Reduce heat to low and add the chia seeds. Stir to combine.

Pour the jam into a glass container and let cool to room temperature.

Refrigerate. Jam can be eaten right away, but it will continue to get thicker as it chills.

Store leftovers in the refrigerator. I have never kept it longer than a week. It does not last long around here!