Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a full boil (see Café Tips above in post) over high heat.
Once boiling, stir in the sugar until dissolved, return to a full boil, and cook for 1 minute.
Ladle hot jam into jars and cover tightly with lids. Allow jam to sit at room temperature for 24 hours to set, then refrigerate for up to a month or freeze for longer storage.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool for several hours.
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
See Café Tips above for more details tips and instructions.