Heat a small pot on low-medium heat; add strawberries and blueberries and cook for about 5 to 7 minutes, or until they’re slightly melted.
Turn heat to low and add chia seeds, sugar, lemon juice and cinnamon powder. Stir slowly and mash until it starts to look like jam.
Remove from heat and let cool. Transfer the jam to a glass container and refrigerate overnight.
Notes
Note: I use strawberries and blueberries in this recipe, but these can be substituted with blackberries or raspberries, depending on what you have handy.