Pour the entire bag of cranberries into a saucepan on medium heat.

Stir consistently to avoid sticking. If needed, add a splash of water. Cook until cranberries “pop” and soften, about 10 minutes.

Carefully transfer cranberries to a blender (lid secure, vent heat) and blend until smooth. I use a high-speed blender like a Vitamix to make this step quick and easy.

Strain the mixture through a fine-mesh sieve back into the pan, pressing with a spatula to extract as much as possible. Discard solids.

Turn heat to low. Stir in maple syrup (or honey) and chia seeds. Cook for 5 minutes until it softly bubbles.

Turn off heat and let cool 10 minutes before transferring to a glass jar. Mason jars like these are perfect for storing homemade jam or gifting to friends.

Refrigerate overnight (or 6-8 hours) to allow chia seeds to soften and jam to set.