In a medium saucepan add strawberries and maple syrup and heat over medium heat. For about 5-10 minutes cook strawberries until the berries release their juices and begin to soften.
Remove from heat and add the chia seeds stirring well. Add the vanilla and let cool. Spoon jam into a jelly jar and store in the refrigerator for up to 2 weeks or freeze for up to 2 month.