Heat a medium saucepan over medium heat and add the strawberries. Add the honey and place on the stove over medium heat.
As the strawberries begin to soften over the heat, stir them around in their juices and the honey.
Once the berries have softened to the point that they're starting to fall apart, use a potato masher or fork to break them up even more.
Let the mixture come to a slow boil, stirring almost continually. Once you see some big bubbles break the surface, add the chia seeds.
The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein and healthy Omega-3 fats.
Continue stirring the mixture over low heat for about 15 minutes, and then remove the pan from the stove.
If you'd prefer jam with a smoother texture, feel free to add the mixture to your blender and pulse it a few times before pouring it into a mason jar. Or, use an immersion blender and pulse only a few times.
While the jam is still hot it may seem more fluid that you would expect. The chia seeds need a bit of time to do their work, so let the jam cool to room temperature in the jar and then put your jar of jam in the fridge for a few hours and it will achieve the perfect texture.
Enjoy on toast, gluten-free crackers or scones, over yogurt or even ice cream.
While the jam is still hot it may seem more fluid that you would expect. The chia seeds need a bit of time to do their work, so put your jar of jam in the fridge for a few hours and it will achieve the perfect texture. It keeps for a couple weeks in the fridge, but beware: since it doesn't contain any preservatives and hasn't undergone the proper canning process it must be kept refrigerated.
This jam can be canned, but please follow proper canning instructions to ensure food safety.