Split vanilla bean in half lengthwise and scrape seeds from inside of bean with back of knife. Place seeds as well as vanilla bean pod in a medium sized saucepot.
Add blueberries, maple syrup, lemon zest and juice, and ginger. Bring to simmer and cook, stirring occasionally, until blueberries begin to burst.
Increase heat to medium-high and cook, stirring occasionally, until juices are reduced by half.
Remove from heat, taste, add more maple syrup if desired. Stir in chia seeds and cook for 1 additional minute to soften seeds.
Let jam cool slightly, transfer to heat proof jars or containers and chill until ready to use.