Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.

3 cups fresh (or frozen, thawed) blueberries

2 teaspoons finely grated lemon zest

1/4 cup fresh lemon juice

3 tablespoons (or more) pure maple syrup

1/4 cup chia seeds

Preparation 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. Do Ahead Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months. Cooks' NoteTo turn the jam into a summery dessert, fold 1/4 cup jam into 1 pint of softened vanilla ice cream until streaks form. Cover and freeze until scoopable.