In a medium pot over medium-high heat, bring the fruit to a boil, stirring often, Reduce the heat to low, and simmer until the fruit begins to soften and release its juices.

 Using a potato masher mash the fruit to a thick purée, leaving a few pieces for texture. Stir in the chia seeds, reduce the heat to low, and continue cooking for 5 minutes more, stirring often.

 Once the fruit has a jam-like texture, remove it from the heat and stir in the vanilla.

 Let it cool down to room temperature before transferring it inside a lidded jar. Refrigerate for up to 1 week.