Cook raspberries and sweetener in a sauce pan for 5-8 minutes till soft. If using fresh berries add 1 tablespoon of water to pan before heating. Mash slightly with a fork.
Allow to cool slightly and add a squeeze of lemon juice and chia seeds. Stir until well combined and allow to cool.
Store in the fridge for up to 2 weeks.
Taste the dish before you add any additional sweetener.
Note that if you use fresh raspberries you may need to add a tablespoon of water to the recipe prior to cooking to add a bit of additional liquid.For the strawberry version of this jam, check out Sugar Free Strawberry Chia Jam Spread or simply use hulled chopped strawberries in place of the raspberries in this recipe. Chop them into smaller pieces so they cook more quickly as strawberries are denser than raspberries. Add a tablespoon of water to the strawberries before heating. Strawberries need to be cooked for about 10 minutes to get them soft. Use the same quantities as per the recipe above.For a wonderful Devonshire tea scone recipe to go with this recipe, as per the photo, check out this recipe for Low Carb Scones.