Set a medium saucepan over medium heat. Add the hulled and diced strawberries along with the honey. Cook, stirring occasionally, until the strawberries and honey come to a boil. Let it continue to boil until it starts to break down and form a sauce, 5 to 10 minutes. If you'd like, you can mash the berries with a potato masher or fork until it's the consistency you prefer. Taste and add more honey if you'd like. Use a little at a time – it goes a long way. Stir in the chia seeds and remove from the heat. Let sit until thickened, about 10 minutes. The jam will continue to thicken as it cools. If it still seems a bit thin after 10 minutes, add another tablespoon of chia seeds. Transfer to a jar with an airtight lid and refrigerate. Your jam will keep in the fridge for up to two weeks or in the freezer for up to two months.
