Add the raspberries, pure maple syrup, water, and lemon juice to a small saucepan. Bring to a full boil.

Reduce the heat to a controlled boil (so that the raspberry juice doesn’t splatter all about!) and cook for 10 to 15 minutes, until the raspberries have softened and lots shape. Mash the raspberries using a fork.

Add the chia seeds, stir well, and continue cooking until the mixture thickens, about 8 to 10 minutes.

Remove the saucepan from the heat and allow the raspberry mixture to cool 10 minutes. Add the pure vanilla extract and sea salt. Transfer jam to a jar and refrigerate at least 2 hours before using.

Store in a sealed jar for up to 3 weeks.