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Quarter the strawberries and add to a large pan. Cook over medium heat for 6-8 minutes, until soft and bubbling.
Remove from the heat and use a potato masher to gently mash the strawberries, leaving some chunky fruit pieces.
Add the chia seeds and maple syrup, if using, and mix well.
Set aside to let cool slightly, then divide the jam into clean, air tight jars.
Jam will completely set once refrigerated overnight or at least 4 hours. Refrigerate to use within 1 week or freeze for up to 4 months.