Simply put the strawberries and rhubarb in a large pot over medium heat, mix, cover and bring to a boil. Then lower temperature to low, cover and wait 10-15 minutes. Use a potato masher or a large fork and mash everything. You do want some chunks left but no big pieces. Add the maple syrup, lemon juice, and chia seeds, mix really well. Cover and let simmer for an additional 10-15 minutes. Turn off the heat.

In the meantime, get your pre-cleaned mason jars ready. Bring a very large pot of water (and the jars and lids in it) to a boil, let it boil for 6-8 minutes.

When the jam mixture is ready, carefully remove the hot jars and lids from the boiling water. If you do not have special tongs for canning (I don't), use regular cooking tongs and a perforated spatula to do the job.

BE CAREFUL, it’ll be really hot!!! You want to remove the jars empty (leave the hot water in the pot). Then using a small ladle, fill up the mason jars, but not all the way to the top, you want to leave a bit of room (about 1/2"). Then place the lids on top and tighten as much as you can without forcing too much.

Put the jars back in the boiling water (you may need to remove some water). Make sure you have water covering all jars, by at least 1" or so of water.

Keep boiling for 10 minutes.

Then, carefully remove the jars from the water and wait to hear a little “pop” from each jar (it might take 10 minutes or so). That sound means that it’s sealed and air-tight, ready to cool down for several hours and be stored away for later use!

You can tighten the lid, every so often, as it cools down.

That's it! Enjoy these little jars for many months to come!