1-First Step: Rinse and sort the fresh sweet cherries. Remove stems and pit them. If using frozen cherries, thaw in the refrigerator overnight or use the defrost setting on your microwave for 1 to 2 minutes and drain excess liquid if the fruit seems very watery.

2-Second Step: Place the cherries in a medium pot and bring to medium heat. Cook for about 5 to 6 minutes, stirring occasionally, until the cherries soften and begin to release their juices. The fruit should be hot and tender but not reduced to a dry paste. Use a lid if you want to trap steam and soften them a touch faster.

3-Third Step: Mash the cooked cherries using a potato masher or fork. Mash to your preferred texture: leave some whole pieces for a chunkier jam, or mash more thoroughly for a spreadable, jammy consistency. If you prefer a very smooth jam, give the mixture a quick pulse in a blender or use an immersion blender for a few seconds once cooled slightly.

4-Fourth Step: Stir in chia seeds and maple syrup. Sprinkle the 2 1/2 tablespoons of chia seeds evenly and add 2 tablespoons of maple syrup. Mix well so the seeds distribute through the fruit and begin absorbing liquid. Chia will start to gel within minutes but will reach full thickness after cooling.

5-Fifth Step: Pour the jam into clean glass jars while still warm, leaving a little headspace. Allow jars to cool to room temperature, then seal and refrigerate. The jam will thicken further in the fridge as the chia seeds finish gelling. This recipe is a refrigerator jam and is not safe for water-bath canning.