Add the strawberries and lemon juice in a saucepan and cook over medium heat for a 3-4 minutes, stirring often.
Mash up the strawberries as chunky as you like, then add in the swerve and cook for another 2 minutes.
Turn off the heat and stir in the chia seeds until well combined. If your jam isn’t quite thick enough, add in more chia seeds, but keep in mind, it will thicken a bit more in the fridge.
Allow to cool on the counter for 20 minutes, then refrigerate to thicken for 1-2 hours. Once it has thickened, if you prefer a smoother, less chunky texture (like I do), you can puree it in a food processor.
Store up to one week in the fridge or freeze for up to 3 months.