In a saucepan over medium heat, combine the raspberries, water, coconut sugar and lemon juice. Stir frequently, and bring to a low boil.

Next, slowly stir in the chia seeds. The berries will break down and form a slightly gel like consistency. Simmer until the jam is thick enough to coat the back of a metal spoon, about 10-12 minutes.

Remove from heat and gently stir in vanilla. The jam will last in an airtight container in the fridge for about a week.