Set a medium saucepan over medium heat and add the thawed fruit and water.
Heat fruit, stirring occasionally, until it begins to liquefy, about 10 minutes.
Allow the fruit to come to a boil, and let it continue to boil until it begins to break down and form a saucy consistency, about five minutes. If necessary, carefully mash fruit with a fork or masher until it reaches the consistency you’d like.
Stir in the chia seeds and lemon juice. Let cook for another minute. Stir again, remove from the heat, and let sit until thick, about 10 minutes. If the jam seems a little thin, add another teaspoon or two of chia seeds, stir, and let sit for another 10 minutes, but keep in mind that the jam will continue to thicken as it cools.
To store, place in an airtight jam jar or other container, and keep it in the refrigerator for up to two weeks. The jam can also be frozen for up to two months.
Grown in Mexico and South America, chia seeds are said to have been used by Mayan, Aztec and Inca cultures. Chia is the Mayan word for strength. It is known as ‘running food,' consumed by many warriors to keep up their strength and considered a mega energy food.