Place chopped strawberries and sugar in a saucepan. Let macerate for 10 minutes to draw out juices.

While strawberries macerate, finely mince the jalapeño. Remove seeds and membranes for mild heat or keep some for extra spice.

Add the minced jalapeño, lemon juice, and pinch of salt (if using) to the strawberry mixture.

Bring mixture to a gentle boil over medium heat, then reduce to maintain a steady simmer.

Cook for 18-25 minutes, stirring frequently, until mixture thickens enough to coat the back of a spoon.

For a chunky jam, use a potato masher to break down strawberries to desired consistency. For smoother jam, carefully use an immersion blender.

If a thicker consistency is desired, stir in optional chia seeds or grated apple.

Taste and adjust sweetness or heat as needed.

Allow jam to cool for about 15 minutes before transferring to a clean jar.