1. Lightly mash the raspberries (if you’re using frozen ones, make sure to thaw).
2. Place the raspberries, coconut sugar and lemon in a medium-sized pan on the stove.
3. Bring the mixture to a boil, stirring often.
4. Reduce to a simmer for 15 minutes and continue to “mash” the raspberries with a fork or masher (you’ll want to mash them until they reach desired consistency, leaving some a little chunkier for even more texture in the jam).
5. Let it cool.
6. Once cooled, bring to a simmer once again, add chia seeds and stir frequently for about 8-10 minutes.
7. Remove entire mixture from heat, and let it cool completely.
8. Transfer to a Mason jar (or another storage container), and store in the fridge.
