Place the raspberries in a small saucepan along with the vanilla bean paste and honey. Set the pan over low heat and gently cook for about 5 minutes, stirring occasionally, until the berries begin to soften and break down into a juicy mixture.

Sprinkle in the chia seeds and stir well to combine. Continue cooking for an additional 10 minutes, allowing the seeds to swell and thicken the jam as it simmers gently.

Remove the pan from the heat and let the jam cool completely. As it cools, it will develop a spreadable, jam-like consistency. Once cooled, transfer the mixture to a clean bowl or a sterilised jar with a tight-fitting lid.

Store in the refrigerator for up to one week. This vibrant, naturally sweetened jam is perfect slathered on toast, stirred into warm porridge, or swirled through creamy yogurt.