Wash the strawberries. Remove the leafy tops then quarter the entire batch.
Preheat a large skillet on your stove over medium heat. Add the strawberries, then turn to medium-low. Stir while the berries cook until they start to turn color and soften.
Add the sweetener and water. Continue to cook until the strawberries are so soft that they have started to fall apart and the water has somewhat reduced.
Use your cooking utensil to mash the berries onto the side of the pan to make sure they’ve broken up into small chunks.
Stir in the chia seeds then remove the pan from the heat. Stir a bit more then allow to cool. The jam will look darker and have thickened up.
Notes
You can substitute whatever sweetener you like, and of course, add more if it’s not sweet enough for your taste. I like to make this with Splenda sometimes.