Place the strawberries in a saucepan and add 2 tablespoons of water.
Gently bring to the boil and simmer for 5 minutes. You may mash the berries with a fork if you want a smoother jam.
Stir in the erythritol and remove from the heat.
Add the chia seeds, stir thoroughly and let sit for at least 10 minutes.
Transfer the chia jam to an airtight container and store in the fridge for up to 2 weeks.