Place the berries into a pan over medium-high heat. Stir occasionally, allowing the berries to break down and start bubbling.

After the raspberries begin to break down and release their juice, stir in the chia seeds and the juice of the lemon. Mix well to combine.

Taste the mixture, and if needed, stir in the honey to balance the tartness of the berries.

Allow the jam to cook on low heat while stirring, making sure the chia seeds absorb all the moisture and the mixture thickens. Continue cooking until you achieve a jammy consistency.

Remove the pan from the heat and let the jam cool down for 10 to 15 minutes. This will allow it to thicken further.

Once cooled, give the jam one final stir and transfer it to a clean, sterilised jar.