Start by washing and hulling the strawberries. Once they are clean, chop them into small pieces. You can mash them slightly for desired texture.

In a medium saucepan over medium heat, add the chopped strawberries and honey (or maple syrup). Cook for about 5-10 minutes, stirring occasionally, until the strawberries soften and release their juices.

Once the strawberries are cooked, remove the saucepan from the heat. Stir in the chia seeds, vanilla extract, and a pinch of salt. Mix well.

Allow the mixture to sit for about 10-15 minutes until it thickens.

Transfer the jam to a clean jar or airtight container and let it cool to room temperature before sealing. Store it in the refrigerator for up to two weeks.