For the raspberry chia jam
Combine the amaranth and water in a small saucepan, and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Stir every once in a while, as the amaranth may stick to the bottom of the pan.
Stir in the milk, syrup or brown sugar, salt and vanilla extract. Stir vigorously until the porridge is creamy. Remove from the heat and set aside.
To make the chia jam, combine the raspberries and honey in a saucepan and simmer for 15 minutes or until thickened. Remove from the heat and add the chia seeds.
Serve the porridge swirled with the chia jam.