Cut strawberries or place in a food processer. If you like a chunkier jam, just cut into pieces.
Place strawberries into pot, add lemon juice and pectin. Bring to a slow boil.
Add jalapenos to the strawberries as they are cooking down.
Add sugar, stir and bring to a rolling boil that you cannot stir down.
Once at the rolling boil, stir for 1 minute and then remove from heat
Ladel jam into steralized jars leaving 1/4 inch head space
Wipe the rims of the jars to remove any debris
Put lids on and bands finger tight.
Process in a waterbath canner or steam canner for 5 minutes
Let sit 12-24 hours, check that the lids have sealed.