For the strawberry shrub: in a large bowl mix the Fresh Strawberry (3 cup) and Raw Cane Sugar (3 cup). Lightly crush some of the berries with your fingers.
Cover bowl and place in the fridge for at least 6 hours, or up to 1-2 days. Stir occasionally to help dissolve the sugar.
Using a fine mesh strainer or cheesecloth, strain syrup that has formed from the fruit into a large bowl. Press gently on fruit to extract as much of the syrup as possible. Scrape any remaining undissolved sugar into the syrup.
Whisk the Apple Cider Vinegar (3 cup) into the syrup. Pour into a clean bottle, shake to mix the undissolved sugar and refrigerate for several days.
Place Fresh Strawberry (2 cup) 2/3 cup of the strawberry shrub, Lemon (3 tablespoon), Lemon (2 tablespoon), Fresh Mint (2 tablespoon), and Chia Seeds (1/4 cup) in a blender. Puree until mixture is your desired consistency.
Transfer mixture to a bowl and add in Fresh Strawberry (1 1/2 cup). Mix well.
Transfer to glass jar and place in the fridge several hours or overnight. Jam will thicken as it cools. Serve and enjoy!