In a saucepan add frozen raspberries and bring to medium high heat. Cook for 5 minutes, or until softened. Muddle gently with wooden spoon. Add chia seeds, maple syrup and vanilla extract. Let jam simmer lightly for 1-2 more minutes and remove from heat. (Optional to add more maple syrup to taste, I used 1 tbsp total). Wait at least 10 minutes to thicken and cool.