Rinse your strawberries and begin to remove stems from berries
Then proceed to chop your strawberries in small pieces. Grab a medium size pot and add your chopped berries over medium high heat.
Stir your chopped strawberries until liquid from the berries start to release.
Once the strawberries begin to breakdown, grab your potato masher to break down any remaining large pieces. NOTE: You can also use an immersion blender for this for a smoother jam.
Next add your agave nectar, lime juice, and chia seeds. Stir until your jam starts to thicken over medium low heat.
Remove from heat and transfer your jam into a clean sterile mason jar. Make sure the lid close tightly.
Allow it to cool at room temperature for an 1 hour. While it sits, your jam will thicken.
Use immediately in homemade vegan biscuits, toast, pancakes, or waffles. (Or whatever else you would normally use jam on).
If not using immediately store in the refrigerator for 5 - 7 days or in the freezer for 2 months.