Add the frozen raspberries to a saucepan over medium heat. Add the maple syrup. Over medium-low heat bring to a simmer until the raspberries become soft. After roughly 5 minutes, the raspberries should be soft.

Add the raspberry/maple syrup mixture to a food processor. Begin to pulse and then stream the chia seeds into the processor while it is running. Pulse/blend until smooth.

Add chia jam to a jar and place it in the fridge to set for at least 30 minutes. The longer it sits in the fridge the more jam-like consistency it will be.

Store in a sealed container for 1 week.