Instructions:
- Prepare the Ingredients:
- Hull and mash the strawberries. Seed and finely chop the jalapeños, adjusting the quantity for your preferred spice level.
- Cook the Jam:
- In a medium saucepan, combine the mashed strawberries, chopped jalapeños, and lemon juice.
- Stir in the fruit pectin and bring the mixture to a boil over medium heat, stirring frequently.
- Add the Sugar:
- Once the mixture reaches a boil, stir in the sugar.
- Return the mixture to a full, rolling boil for 1 minute, stirring constantly to prevent sticking.
- Jar the Jam:
- Remove the saucepan from the heat.
- Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace.
- Seal the jars tightly and let them cool at room temperature.
- Store the Jam:
- Store in the refrigerator for immediate use, or process in a water bath canner if you plan to store the jam long-term.