For the strawberry chia jamCook your strawberries and raspberries in a saucepan over medium heat until they begin to break down, about 5 minutes.

Stir in the lemon juice and sweetener of choice (to taste).

Mash it down or leave it chunky.

Cook for 5 more minutes, remove from heat and stir in the chia seeds.

Let stand until it begins to thicken, adding water if needed to thin out until desired consistency is reached.Allow to cool to room temperature and store in an airtight container in the fridge for a week or two and in the freezer for up to three months.