In a food processor, pulse strawberries to puree. I like chunks of strawberries in my jam so I don't process them until completely smooth. Process to the desired smoothness.
Pour into a small mixing bowl and stir in lemon juice, maple syrup and chia seeds.
Transfer to a glass container with an airtight lid.
Cover and refrigerate for about 2-4 hours or until thickened to the desired consistency.
Enjoy on toast, in yogurt or straight from the jar!