Prep Your Ingredients: Wash and remove the stems from the strawberries, then cut them into quarters. Finely dice the jalapeños. For a milder jam, remove the seeds and white membranes from the peppers. It's recommended to wear gloves for this part.

Combine in Pot: Add the quartered strawberries, diced jalapeños, sugar, lemon juice, and salt to a large saucepan. Stir to combine. Let it sit for a few minutes to help the strawberries release their juices.

Mash and Heat: Place the saucepan over medium-high heat. As it starts to warm up, gently mash the mixture with a potato masher or the back of a large spoon to help break down the strawberries.

Boil and Simmer: Bring the mixture to a rolling boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to maintain a steady simmer.

Thicken Up: Let the jam simmer for about 20 minutes, stirring occasionally, until it thickens and becomes glossy. The jam is ready when it reaches 220°F (105°C) on a candy thermometer or passes the freezer plate test.

Final Mash: Once thickened, remove the pot from the heat. If you prefer a smoother jam, you can mash it more. For a chunkier texture, leave it as is.

Cool and Store: Allow the jam to cool completely in the pot before transferring it to clean jars or an airtight container. It will continue to thicken as it cools. Store it in the refrigerator for up to 2-3 weeks.