Cranberry Chia Jam

Tip: click step to get into cook mode

2 cups fresh or frozen cranberries

2 tbsp chia seeds (I like to use white chia seeds for look, but you can use any colour!)

¼ cup water (or I used hibiscus tea and you can also use a fruit juice of choice)

¼ cup maple syrup (more to taste)

1 tsp vanilla

In a saucepan over medium heat, cook cranberries along with all other ingredients (except chia seeds) until the cranberries begin to burst (roughly 6-8 min).
Using the back of a spoon or a potato masher, break the rest of the cranberries and remove from heat. Let cool.
If you'd prefer your jam completely smooth, transfer cooled mixture to a food processor or blender and blend for about a minute until smooth. Otherwise, skip this step for some added texture. I personally like to leave a few cranberry chunks in mine.
Taste the mixture and make sure you're happy with the sweetness. Adjust as needed.
Transfer mixture to a large mason jar and stir in your chia seeds. Set aside to thicken for a few hours or leave overnight to thicken in the fridge.