In a medium saucepan, heat the strawberries on medium high heat for about 10 minutes, stirring frequently to avoid burning on the bottom of the pan. The strawberries should release their juices after a couple of minutes.
Mash the strawberries so you don't have too large chunks of strawberries in the jam. Once the strawberries have softened, I always mash my strawberries with a potato masher like this one. (This one is great because it folds up so you can easily store it in a drawer.)
Stir in the chia seeds, honey, and lemon zest.
Remove from heat and transfer to a jar. Allow to cool then store in the refrigerator. The jam will continue to set as it cools.