First, prepare your canning jars and canning tools. You’ll need about 4 8 oz jars, or 1-2 pint size Mason Jars. I run my jars through the dishwasher on a sanitize cycle the night or morning before I make the jam, and then place the jars and rings on a cookie sheet and in a low, 200 degree oven until the jam is done and ready to be filled into the jars.
Add quartered strawberries to a large pot, along with the sugar.
Zest one lime into the pot, and then halve both limes and juice them into the pot.
Turn stove to a medium heat, and stir the sugar, strawberries, and lime. They will make a lot of juice.
Bring to a simmer, and allow to cook until the jam starts to thicken. The longer you cook it, the darker and more roasted flavor you’ll get out of the berries. If you wish for a brighter, tangier jam, just don’t cook it as long.
Prepare a large pot of boiling water, deep enough and wide enough to cover your jars, once filled.
Turn the heat off, and stir in your chia seeds. I stir them in quickly to avoid them clumping. The chia seeds will help to thicken your jam.
Use a canning funnel (with a wider mouth) to fill the hot jars, and then using a clean towel, seal the lids on the jars.
Place jars in the boiling water, and boil for at least ten minutes.
Carefully remove from the hot water and set aside for 24 hours.
Test your lids. If any haven’t sealed properly, place that jar in the refrigerator or freezer, and eat within a month.
Follow the instructions above to the point where you seal the lids on the jars, but instead of placing jars in a water bath, allow them to cool on the counter, and then place in the freezer.
Use freezer jam within one month of removing from the freezer or discard anything left after a month.