Place the strawberries into a small saucepan over a medium heat and cook for 10 minutes, until they're soft. Use a spoon or a fork to smush them down and break them up.
When you've got a sauce-like consistency, turn off the heat and stir in the chia seeds.
Scoop the strawberry chia seed jam into a sterilised jar and leave to cool down to room temperature for a couple of hours before popping the lid on and storing in the fridge.
This strawberry chia seed jam stores really well in the fridge. I've had mine in there for about six weeks now without any mould or other nasties!If you want to make your strawberry chia seed jam a little sweeter, add 1-2 tablespoons of honey just before you stir in the chia seeds.