Step 1

Wash and dry fresh the strawberries, then remove the hull and slice them in half.

Step 2

Place the berries, along with the maple syrup in a heavy-bottomed saucepan and give the mixture a good stir to combine.

Step 3

Over medium-high heat, bring the mixture to a boil and then reduce the heat to medium-low. Stirring and mashing often with a fork or potato masher, until the berries are soften. This should take about 15 minutes.

Step 4

Remove the pan from the heat, and stir in the lemon juice and chia seeds. Allow the jam to cool to room temperature (at least 15 minutes).

Step 5

At this point, you can opt to blend the jam for smoother consistency or transfer the jam to a jar or airtight container and store in the refrigerator for up to 10 days. While you can enjoy the jam warm, I find it is better to let it chill for at least 4 hours to allow the chia seeds to fully thicken the jam.

Step 6

Directions for Blending: If desired, transfer the cooled jam to a blender or small food processor fitted with an s-blade. Blend on low speed or pulse lightly until the jam reaches the consistency you like. Transfer the blended jam to a jar or airtight container and refrigerate as directed.