Add the strawberries, milk, yoghurt, vanilla extract and Tiptree Reduced Sugar Strawberry Jam to a bullet blender and blend until smooth. Alternatively add the ingredients to a large bowl and use an immersion blender to blend the mixture.
Add the chia seeds and stir until evenly mixed. They will try and float to the surface so mix well. Taste the mixture, and if the strawberries are particularly tart you might want to add another tablespoon of jam.
Transfer the mixture to a container with a lid and refrigerate for at least 4 hours or until chia seeds have gelled and the mixture reaches a thick pudding-like consistency. Or leave them to set overnight.
When ready to serve divide the chia seed pudding between the glasses. Top each with 2 tablespoons of Reduced Sugar Strawberry Jam, chopped strawberries, a sprig of mint and a dollop of crème fraîche or thick yoghurt. Sprinkle over some freeze-dried strawberry pieces.
