Wash strawberries, rhubarb and chop roughly to cubes. If using chopped frozen rhubarb, use as it is.
Place a sauce pan on medium heat and add chopped strawberries, rhubarb, coconut sugar, lemon juice. Cook on medium heat for 2-3 mins or till you see bubbles.
Cover the sauce pan with lid and cook on medium to low heat for 10 mins or till no larger chunks are seen. Keep stirring in between to avoid burn ( careful at this stage as sauce spills out ).
When sauce is almost done, add chia seeds, vanilla extract and cook for 2 mins with lid closed.
Turn off flame and let jam cool completely before transferring to the jars.
Blend the cooled sauce roughly with a hand blender if needed.
Notes
Storage: Can store in an air-tight container in refrigerator for up to 2 weeks.