Place blackberries, honey/maple syrup, and lemon/lime juice in a saucepan and mash them until they are the consistency you prefer. I like a few large pieces left in my jam, so I go light on this step. The mixture will be very liquid – that’s okay!
Place mixture in a small pot and bring to a boil, then reduce temperature to low and simmer for 10 minutes.
When the mixture is done simmering, remove the pot from heat and stir in the chia seeds. Place the jam in the refrigerator for at least one hour to thicken before serving.
* Frozen and thawed blackberries come with their own juice, but fresh ones may or may not create much juice when mashed. If needed, add 2-3 tablespoons of water to the pan when using fresh blackberries.