Step 1

In a medium saucepan, combine the cranberries, orange juice, water, honey or maple syrup, and vanilla extract. Bring to a low boil, cover and cook until cranberries begin to burst, the liquid is reduced and the mixture is thickened, about 15-20 minutes. Stir intermittently and use the back of spoon to mash any cranberries left in tact. Be sure to keep an eye on it to make sure it doesn't boil over!

Step 2

Once most of the liquid has absorbed, turn off heat, uncover and stir in chia seeds. Allow to cool completely then transfer to a sealed container for storage. Jam will keep for 1-2 weeks if properly sealed and refrigerated.