Add strawberries and honey to a medium saucepan then place it on  the stove over medium heat. 

Cook until bubbly stirring constantly.

Once the strawberries have softened mash with a potato masher. 

Add in the chia seeds and stir well to combine. 

Lower the heat down to low and cook for an additional 10-12 minutes, stirring pretty consistently.

Allow the mixture cool, then pour into mason jars, cover with a lid and refrigerate. 

The jam will achieve the perfect texture overnight as the chia seeds require a bit of time to absorb all the liquid. 

Keep your jam refrigerated for use up to 2 weeks.