For the Jam:

1. Place diced strawberries, lemon juice, basil and lemon zest in a medium sauce pan. Cook on medium-high heat. Stir occasionally and continue to cook until the pineapple begin to break down.
2. Mash with a fork or blend with an immersion blender to reach desired consistency.
3. Add chia seeds and honey. Remove the jam mixture from the heat and let cool for 5-10 minutes.
4. Serve immediately or store in a container in the fridge for up to 1 week. You can also freeze the jam if you make a larger batch. This strawberry basil chia seed jam pairs great with yogurt and granola, or can be used in a recipe such as these Strawberry Basil Oat Bars.

For the bars:

1. Preheat oven to 350 degrees F. Line a 9×13 rectangular pan with parchment paper covering the bottoms and 3 inches up the sides.
2. In a bowl mix together peanut butter, oats, nuts, and honey.
3. Pour half of the mixture into the prepared pan and press down the mixture evenly.
4. Spread strawberry basil chia jam over the bottom layer.
5. Sprinkle the rest of the oat mixture over the top of the pineapple lemon layer.
6. Bake in the oven for 30-35 minutes or until golden brown. Once out of the oven let cool for 10-15 minutes. Then cut in 9 rectangular bars. Enjoy!