1tablespoonhoney OR sweetener of your choiceoptional
In a medium pot set over medium heat, add frozen fruit and lemon juice. Stir as the pot heats up and the fruit thaws, adding water only if necessary (to get the fruit moving and/or keep it from burning). Cook until the fruit is soft, broken down, and bubbly, about 5 to 10 minutes. Mash the fruit with a fork or the back of a spoon to your desired consistency, then bring to a simmer.
Stir in the chia seeds and honey, to taste. Cook and stir for 2 more minutes or until the liquid is reduced. Remove the pot from the heat and allow the jam to cool and thicken.
Transfer any leftovers to a lidded jar or container. Refrigerate for up to 2 weeks or freeze for up to 3 months and thaw in the refrigerator before serving.
The total cooking time will be dependent on the density of the fruit you use and how broken-down you prefer your jam. Stone fruits (such as cherries or peaches) may need to cook slightly longer in order to evaporate the excess liquid.
This recipe can be made with fresh ripe fruit, if you wish. You'll just need to shorten the cooking time accordingly.
You may use an alternative sweetener, such as pure maple syrup, agave, stevia, or even granulated white sugar