After a taste, you won't believe this strawberry chia jam is refined sugar-free, pectin free and still incredibly sweet and spreadable. No need to pressure cook it for canning. Instead, you can make as many jars as you want and freeze them, or just make them as needed. This is the jam I love to eat and love to give my kids.
In a medium saucepan, combine the strawberries, water, maple syrup and lemon juice. Bring to a simmer and cook for 15-20 minutes or until the fruit softens and releases its natural juices. Remove from heat and mash the mixture well.
Stir in chia seeds. Start with 2 tablespoons, especially if the strawberry mixture is pretty thick. Let the jam cool completely on the counter. Stir again and add more chia seeds if the jam is too runny or thin. Stir in the vanilla. Transfer to small jars with tight-fighting lids.
Notes
Store in the fridge for 7-10 days or freeze for up to several months. If freezing, be sure to leave 1/2-inch headspace in the jar to allow for expansion.
Feel free to omit the vanilla extract if desired.
You can swap strawberries with the berry of your choice (raspberries, blueberries, blackberries, etc.), just know that different berries will produce different amounts of juice and may need more chia seeds to set completely.