Prep the fruit and peppers. Hull and chop strawberries. Wear gloves to mince jalapenos and decide how many seeds to keep based on your heat preference.

Mac­erate the mixture. In a large, heavy pot, combine strawberries, jalapenos, sugar, lemon juice, zest, and a pinch of salt. Stir and let sit 10–15 minutes until the fruit releases juices.

Bring to a boil. Set over medium-high heat and stir until the sugar dissolves. Once bubbling, reduce to a steady simmer.

Cook and skim. Simmer 20–30 minutes, stirring often to prevent sticking. Skim off any foam for a clearer jam.

Check the set. Use a chilled plate test: place a spoonful on a cold plate, wait 30 seconds, then nudge it. If it wrinkles and moves slowly, it’s ready. If not, cook 5 more minutes and test again.

Adjust flavor. If you want more tang, stir in apple cider vinegar at the end. Taste and adjust sweetness or heat as needed.

Blend for texture (optional). For a smoother jam, pulse with an immersion blender a few times. Keep some chunks for a rustic feel.

Jar it. Transfer hot jam to clean, warm jars, leaving a little headspace. Wipe rims and seal. Let cool at room temperature, then refrigerate.