Place rhubarb and approximately 1/4 cup water in small sauce. If you are using a stainless steel pan, it will take less water. Once it's soft, dump into food processor along with strawberries, chia seeds, lemon juice and honey. Mix till it's chopped into small pieces or till it's pureed , whichever you prefer.

Transfer to a tightly sealed medium bowl either with a lid or saran wrap, refrigerate overnight. This gives the chia seeds time to absorb the liquid which thickens the jam.

Place the jam in any small glass jars that you have stashed in your kitchen or pint sized mason jars will do. Place in freezer, but it will also stay fresh for seven days in the refrigerator.