Prep the apples: Peel, core, and chop the apples into small cubes. Smaller pieces cook faster and break down more evenly.

Simmer: Add apples, water (or cider), cinnamon, and salt to a small saucepan. Cover and cook over medium heat for 8–10 minutes, stirring occasionally, until the apples are tender and start to break down.

Mash to your liking: Use a potato masher or fork to mash the apples. Keep it chunky for texture or mash until mostly smooth. You can also use an immersion blender for a silkier jam.

Flavor and thicken: Stir in lemon juice and vanilla. Sprinkle in the chia seeds while stirring to prevent clumps. Reduce heat to low and cook for 2–3 minutes, stirring, until thickened.

Adjust: Taste and add more lemon for brightness or a drizzle of maple syrup if needed. If it’s too thick, stir in a splash of water; if too loose, simmer 1–2 more minutes.

Cool and store: Remove from heat and let cool. The jam will continue to thicken as it cools. Transfer to a clean jar and refrigerate.