Heat a small saucepan over medium-low heat and add the raspberries. Cook for 5-7 minutes until they are softened and broken down, then smash them with the back of a fork.
Turn off the heat and add the maple syrup, chia seeds, and orange zest and stir well. Return the heat to low and stir for another 2 minutes until thickened. Turn off the heat and let sit for 5 minutes. The jam will get even thicker as it rests in the fridge.
Store in a glass jar or airtight container in the fridge for 1-2 weeks.