Remove the tops and roughly chop the strawberries into halves or quarters, depending on their size. Add the chopped strawberries to a medium saucepan over medium heat. Using the bottom of a glass jar, smash the strawberries to release all of their juices.

Add honey, lemon juice and zest, and allow ingredients to come to a low/slow boil over medium to low heat. Watch the heat to make sure it doesn't get too hot and burn the bottom, and stir every couple of minutes using a wooden spoon. Continue to mash the berries with the wooden spoon if any big chunks remain while you stir. (Note: The strawberries may temporarily dye the spoon, but it should come out after a few uses ;) )

Boil on medium/medium low for about 10 minutes, until the sauce begins to thicken and stick to the spoon. Turn off heat and add chia seeds. Mix well. Allow to cool in the pan for about 5 minutes, then transfer to a glass jar to allow the jelly to finish cooling completely. Top and store in the fridge for up to 2 weeks. (It would probably also freeze well if you don't use it all up with that time...but I don't see that happening!)