1/3 cup honey (use maple syrup or agave nectar for vegan)
1 tbsp lemon juice
3 tbsp chia seeds
In a small saucepan, bring strawberries, rhubarb, and honey to a gentle simmer. Cook, covered, about 10-15 minutes, stirring frequently, until strawberries are soft. Mash lightly with a fork or potato masher.
Add lemon juice and chia seeds and stir. Continue cooking while stirring, uncovered, 20-25 minutes, or until thickened. Jam will continue to thicken as it cools.
Pour into jars or other containers with lids and store in the refrigerator up to 1 week.