1-2tbspsweetener (honey, agave, maple syrup, etc),optional
Instructions
Wash and hull the strawberries, then cut them into quarters. Place the strawberries in a saucepan, and bring to a simmer over medium heat, just to draw out the juices. Use a potato masher to slightly mash the berries, leaving them as chunky as you like.
Remove the strawberries from the heat and stir in the remaining ingredients.
Scrape the jam into a bowl, cover and refrigerate for 4 hours until thickened. If you'd like it a little thicker, stir in another tablespoon of chia seeds, and let chill for another hour.
Spoon the jam into jars. The jam can be refrigerated for up to 1 week, or frozen for up to 3-6 months.