Clean berries and peppers. Remove stems from strawberries. Remove stems and seeds from peppers. 

Crush strawberries. For chunkier jam, crush by hand with a potato masher. For smoother jam, run strawberries through blender. 

Crush jalapeno. The easiest way to do this is to run the peppers through your blender. Add a few strawberries into the blender to help get the jalapeno thoroughly crushed. 

Measure sugar into a large mixing bowl

Add crushed strawberries and jalapenos to sugar, mix well. Let mixture stand for 10 minutes, stirring occasionally.

In separate bowl, combine Certo and lemon juice. Add to fruit mixture; stir for 3 minutes. 

Pour into clean jars, leaving 1/2 inch head space to allow for expansion during freezing. Cover with lids. 

Let jars stand at room temperature for 24 hours before placing in freezer. 

Enjoy fresh jam all year long!