1-3Tbspmaple syrupdepending on how sweet you want your jam
Rinse your strawberries, pat them dry, and remove stems.
Chop strawberries into quarters.
Place strawberries into a small pot with water and simmer for 25-30 minutes until the fruit starts to break down and look syrupy. Stir frequently to make sure it doesn’t stick to the bottom of the pot.
Remove from heat. Using a potato masher, mash strawberries into smaller pieces until it’s as smooth (or lumpy) as you’d like.
Stir in lemon juice, maple syrup, and chia seeds. We recommend starting with 1 tablespoon of maple syrup and tasting before adding more.
Optional: If you want to get rid of visible chia seeds and strawberry lumps, blend the mixture before placing into jars for storage.
Allow the mixture to thicken for at least 10 minutes before transferring into jars. The jam will continue to thicken as it cools.
Note that there are no added preservatives in this recipe. If you do the full hot water bath canning process, the spreads are safe to store at room temperature. If you choose to skip the canning process, store in the fridge and use in 2-3 weeks. You can also freeze the jam for several months and thaw in the fridge before using.