Strawberry Chia Jam

In a small saucepan set on medium heat, add strawberries to the pan. Allow them to heat up and start to sizzle, about one minute. Add sugar and salt to the pan and cook, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Mash the strawberries to your desired consistency using a potato masher, whisk, or wooden spoon. Turn heat to low, stir in the chia seeds and lemon juice and cook for 30 seconds more. 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. 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. 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.