Add the frozen strawberries and water to a medium saucepan. Bring it to a boil, then simmer for 30 minutes. The strawberries will start to lose their color, then break down and release all their juices. I usually stir it a few times to help it along and mush up some of the bigger pieces with the back of my spoon.

After thirty minutes, the strawberries will be mostly rendered down. I used my immersion blender and gave the sauce just a couple pulses, but left it rather rustic.

Stir in the chia seeds and cinnamon. Enjoy right away or after the jam cools. Store in an airtight container in the fridge.