Rinse and hull the strawberries. Chop into 1/2" pieces. Rinse the rhubarb stalks and slice into 1/2" pieces.
Place the chopped strawberries, rhubarb, Nellie & Joe's Key West Lime Juice, and boiled cider in a medium saucepan.
Bring to a boil over medium heat. Reduce heat and let the fruit simmer, another 10-15 minutes. Stir occasionally to keep the jam from sticking to the bottom. If there are still big chunks, use a fork to break down the remaining pieces.
Reduce heat to low. Stir in the chia seeds and simmer for another 5 minutes. As the jam cools, the chia seeds will expand, thickening the jam. If your jam is still too thin after 5 minutes, add another 1/2 tbsp and let sit for another 10 minutes.
Once the jam is almost cool, stir in vanilla and honey to taste. You can add more if you'd prefer a sweeter jam.
Notes
If the jam is too thin, add more chia seeds and let sit between additions.
Store in a glass, screw-top jar that you can get a spoon into. Refrigerate for up to 4 weeks.
I tested freezing this jam and it worked really well too!