--- Ingredients ---

• 4 cups (500g) raspberries (fresh or frozen)
• 1 teaspoon (5ml) vanilla
• 3 tablespoons (45ml) maple syrup
• 3 tablespoons (45ml, 42g) chia seeds

--- Instructions ---

1. Boil the raspberries in a medium sized pot.
2. Reduce the heat to low and boil for about 5 minutes, stirring frequently.
3. Mash the raspberries with a potato masher or a fork.
4. Stir the maple syrup and chia seeds.
5. Cook the jam on low for about 5-7 minutes until it thickens, stirring frequently.
6. Remove from heat.
7. Stir in the vanilla extract.
8. Let the jam cool.
9. Pour the jam in a glass jar and store in the refrigerator. The jam will keep in the fridge for up to 2 weeks.