Raspberry Jam:

2 cups raspberries
2 tablespoons pure maple syrup or honey
2 tablespoons chia seeds
Juice and zest of half a lemon

Bread:

2 boxes Simple Mills Artisan Bread Mix
6 eggs
1/4 cup avocado oil
1/4 cup apple cider vinegar
1/2 cup filtered water

FIRST, make the jam!
COMBINE  in a medium saucepan, the raspberries and maple syrup together over medium heat.
COVER with a lid and carefully bring to a simmer, stirring frequently. After 3-5 minutes, they will begin to release their juices. 
USE a potato masher to lightly smash them down.
ADD the chia seeds and lemon juice and reduce the heat to a medium-low temperature.
CONTINUE COOKING uncovered, stirring every few minutes or so. After about 15-20 minutes, the mixture will have thickened quite a bit.
REMOVE IT from the heat now, as it will continue thickening as it cools.
LET the chia jam sit and cool down for about 10-15 minutes before transferring to another vessel or jar. (This will make a lot of jam, so you will have plenty leftover to store in the refrigerator for up to two weeks.)
PREHEAT the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. LINE a 9x5” loaf pan with parchment paper and set aside.
WHISK in a large bowl, together the wet ingredients. 
ADD in both boxes of artisan bread mix, one at a time. 
MIX well until smooth throughout.
POUR half of the batter into the loaf pan and layer in several large spoonfuls of raspberry jam and give it a nice swirl throughout.
POUR in the rest of the batter and top off with several more spoonfuls of jam. The more, the merrier! 
GIVE it a nice tap on the counter a few times to release any air bubbles.
BAKE for 40-50 minutes, until a toothpick inserted into the center comes out clean.
ENJOY by topping off with more jam, nut butter or both!