3cups(13 ounces / 370 g) stemmed, quartered strawberriesor halved if small
1tablespoonchia seed more if you want a firmer set
Combine the rhubarb and maple syrup in a medium saucepan. Place over medium heat and bring to a simmer. Reduce the heat to low and simmer gently until the rhubarb is tender and just starting to break down, about 5 minutes, stirring occasionally.
Stir in the strawberries and simmer until the jam is reduced by about a third, 10 - 15 minutes. The berries should be very soft and falling apart but not completely disintegrated; I like them to hold a bit of a shape in the finished jam.
Stir in the chia seeds and cook 1 minute more. Remove from the heat. Transfer the jam into jars and chill until set, at least a few hours and up to 2 weeks, or freeze for longer storage.
You can make this with frozen fruit if you like. Just increase the cooking time if needed.
Feel free to trade some or all of the strawberries for other berries – raspberries, tayberries, blackberries, blueberries, or any others.