In a medium heavy duty pot, place blackberries and maple syrup over medium-high heat, stirring frequently until berries soften
Use the back of a wooden spoon to smash about ⅔ of the blackberries; stir in the chia seeds
Cook on low heat, stirring occasionally for about fifteen minutes or until jam is thickened to desired consistency
Remove from heat and stir in lemon juice and vanilla
Store jam in an airtight container in refrigerator up to two weeks
Notes
Source: Two Peas and Their Pod This jam is very seedy from the fresh blackberries. If you prefer something different you can buy a seedless jam to use for the filling instead.
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/peanut-butter-and-jelly-cupcakes/