Add the thawed cherries and honey to a saucepan over medium heat.
Cook for 5 minutes, stirring frequently. Gently mash the berries with a wooden spoon.
Bring the mixture to a low-boil, cover with a lid, then reduce heat to low. Allow this to simmer for 10 minutes.
Turn off the heat and stir in the chia seeds. The jam will thicken as it cools.
Once cool, taste the jam and add more sweetener if needed.
Store the cherry chia jam in an air-tight container in the fridge for 1-2 weeks.