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PdfAdd 2 cup fresh or frozen raspberries to a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture begins to bubble. ⏱ 5m
Use a fork or potato masher to mash to your desired consistency — chunky or smooth.
Remove from heat. Stir in 4 tbsp chia seeds and 1 tbsp freshly squeezed lemon juice. Taste and add 1 tbsp honey or maple syrup (only if needed) only if needed.
Let sit for 10 minutes — the chia seeds will absorb liquid and thicken the jam. If too thick, stir in a splash of water. ⏱ 10m
Transfer to a jar and refrigerate. Keeps for up to 2 weeks.