In a pan over medium heat, add the raspberries, maple syrup, lemon juice, and vanilla.

Use a fork to mash the raspberries until you don’t have any chunks left. Cook for about 5 minutes.

Remove from heat.

After you have removed the mixture from the heat, add in the chia seeds.

Let your raspberry chia jam cool off before storing it in the fridge.

Refrigerate the raspberry jam for a few hours, until it thickens up.

Store the jam in the fridge for 5-7 days.