Instructions

1. Put the raspberries into a saucepan over a medium heat on the hob. Mash the raspberries as they begin to heat up. If they are not very juicy you can add a little water to help them break down.
2. When the raspberries have broken down to a saucy consistency add the honey and vanilla and stir until combined. Remove from the heat and allow the mixture to cool a little before add the chia seeds.
3. Transfer the jam to a jar and allow it to cool completely. Once the jam has reached room temperature transfer it to the fridge for an hour to set.
4. Store in an air tight jar in the fridge for up to one week.