Put raspberries and lemon juice in a small saucepan over medium heat and as the fruit warms up, smoosh the berries with the back of a spoon until they reach the consistency you like in your jam.
Add the Rice Malt Syrup and stir to combine, taste for sweetness and feel free to adjust if necessary.
Stir in the chia seeds and then remove the pan from the heat.
Once cooled you will have your very own Raspberry Jam. Store in the fridge in an air tight container and it will last a couple of weeks.
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