In a medium pot, stir together the raspberries and honey or maple syrup until combined. Add the salt and simmer over medium-high heat, uncovered until softened.
Add the chia seeds and lemon juice and stir until combined. Lower heat slightly and continue simmering and stirring frequently for about 10 minutes or until the mixture thickens.
Store in a jar with a tight fitting lid in the fridge.
Notes
Make ahead tip: Chia jam will store in an airtight container in the fridge for two weeks or in the freezer for two months.