Kat Can Cook

0 In a small saucepan set on medium heat, add strawberries to the pan.
1 Allow them to heat up and start to sizzle, about one minute.
2 Add sugar and salt to the pan and cook, stirring occasionally, until the fruit is heated through and begins to break down and bubble.
3 Mash the strawberries to your desired consistency using a potato masher, whisk, or wooden spoon.
4 Turn heat to low, stir in the chia seeds and lemon juice and cook for 30 seconds more.
5 Remove from heat and let cool for 10 minutes.  Do not be alarmed if the jam looks thin and the seeds are pronounced, the magic awaits.
6 Cover the pan and transfer to the fridge to cool completely.  This is where it will thicken up considerably as the chia seeds soak up the excess liquid.
7 When cool, give the jam a final stir and either use right away or place in a sealed glass jar.  This jam will last up to a week in the fridge, and will keep for a couple of months in the freezer.