In a small saucepan add the water and xylitol and stir on medium high until the xylitol melts. Remove from the heat and let sit until the mixture is warm
In a blender add the raspberries, dates and xylitol water and blend on high for 30 seconds or until completely mixed through. Depending on the strength of your blender (I have a Vitamix) you may need to blend for longer
Scoop into a pint sized mason jar or a glass storage container. Stir in the chia seeds
Place in the refrigerator for at least 2 hours to set the jam
Recipe by Meghan Birt at https://meghanbirt.com/2013/12/raspberry-jam-thumbprints/