In a small saucepan, combine the blackberries and orange juice.
Bring to a simmer over medium heat.
Simmer for 3 minutes.
Remove the pan from the heat and stir in the chia seeds.
Divide between individual serving cups and chill while making the pudding.
To make the chia seed pudding:
In a blender, combine the milk, maple syrup, and peanut butter.
Blend until combined.
Add the chia seeds and pulse a couple of times.
Pour over the blackberry jam in the serving cups and refrigerate for 4 hours or overnight.
Many of the chia seeds will quickly sink to the bottom of the blender. You may need to scoop them out with a spoon and gently stir them into the pudding layer once it’s been poured over the jam.I used little 4 oz jars to make 8 snack-sized puddings for this recipe. If you'd like larger meal-sized puddings you'll probably only get about 4.