Wash and hull the strawberries. Use a fork or potato masher to mash them into a chunky consistency. Set aside.

Wearing gloves, carefully chop the jalapeños. Remove the seeds if you prefer less heat.

In a saucepan over medium heat, combine the mashed strawberries, chopped jalapeños, sugar, and lime juice. Stir until the sugar dissolves.

Following the instructions on your packet, add the pectin to the mixture. Bring it to a rolling boil, stirring continuously.

Allow the mixture to boil for about 10-15 minutes, or until the jam reaches your desired thickness.

Carefully pour the hot jam into sterilized jars, leaving some space at the top, and seal them while still warm.

Let the jars cool to room temperature, then store them in the refrigerator or a cool pantry.