If using fresh strawberries, roughly chop them into smaller pieces.

Combine the strawberries, maple syrup (or honey), and lemon juice in a small saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally.

Once simmering, mash the strawberries with the back of a fork or a potato masher to your desired consistency (chunky or smooth). Cook for about 10-12 minutes until the mixture has slightly thickened.

Remove the saucepan from the heat and immediately stir in the chia seeds until fully incorporated. The mixture will look quite liquidy at this stage.

Pour the jam into a clean, air-tight jar. Allow it to cool on the counter for about 30 minutes, then seal the jar and refrigerate.

The jam will continue to thicken significantly as it cools in the refrigerator, typically reaching its final consistency within 2 hours. Store refrigerated for up to two weeks.