Coat the fruit with maple syrup and lemon juice.

Transfer fruit to a pot or saucepan over medium/low heat. Cool until fruit turns soft and starts bubbling, about 5 minutes.

Reduce heat slightly and lightly smash fruit with a fork.

Add chia seeds and stir until combined.

Bring heat back to med/low and let bubble until jam thickens, about 5-10 minutes. Make sure to stir every once in awhile to avoid burning!

Remove from heat and stir in the lavender extract. 

Let cool for 10 minutes before transferring to jars.

Enjoy!! Store in fridge up to 2 weeks.