Heat strawberries, jalapenos, and water to a simmer over medium heat. Simmer for 15 minutes.

In a separate bowl measure out the exact amount of sugar. Set aside.

Once the berries have simmerd for 15 minutes remove from heat and strain through a fine mesh strainer. You should have about 4 cups of juice.

Pour the prepared juice back into the pot and add in pectin. While stirring constantly, heat over high heat to a rolling boil.

Once the juice is boilng add in the premeasured sugar. Continue to stir and bring back up to a boil. Boil for 1 minute and then remove from the heat.

Skim off the foam from the top and then ladle into clean, hot jars.

Wipe off the rims of the jars with a damp rag and then place a lid and ring on the jar.

Place prepared jars in the rack of a water bath canner making sure there is atleast 1/2 inch of water over the jars. Bring to a boil and process for 5 minutes.

Remove jars and allow to cool. Once they have cooled to the touch check the seals on the jars. If any are not sealed place in the refrigerator and use within 2 weeks.

Recipe makes ~ 5 pints