Wash and remove the stems of fresh strawberries, then cut them into quarters.
Place the strawberries in a medium-sized pot over medium heat, stirring often until they soften and release their juices. The strawberries will take about 5-8 minutes to cook down.
Remove the pot of strawberries from the heat and use a potato masher to break them down into small chunks.
Add the lemon juice and raw honey.
Add chia seeds and mix until incorporated. The mixture will begin to gel as the chia seeds soak up the juices from the strawberries. As the jam cools, it will become solidified into its signature gel-like texture.
Taste the jam and add more honey, if needed. The sweetness may need to be adjusted depending if the strawberries are sweet or tart.
Add the jam to an 8-ounce wide-mouthed mason jar, cover, and refrigerate for at least one hour. The longer the jam cools, the more it will solidify.
Store leftover jam in a sealed glass jar in the fridge for up to one week.
Notes
Serve the jam with toast, in a PB&J sandwich, or with your favorite gluten-free crackers. I like to serve mine with strawberries & cream Crunchmaster Oatmeal Mini crackers.Can I use frozen strawberries? You can use fresh or frozen strawberries. Adjust the cooking time as necessary.Can I use other sweeteners? You can use any sweetener, such as granulated sugar or monk fruit sweetener. Depending on the sweetness of your strawberries and how sweet you like your jam, you'll need to adjust the amount of sweetener to taste.Help, my jam is runny? If your jam is runny, consider adding more chia seeds. The chia seeds will soak up the liquid, and help gel the mixture. A little chia goes a long way!Can I freeze the jam? I haven’t tried to freeze the jam, so I’m not sure, but I think it's best enjoyed within the week.