Ingredients

1. 1 quart hulled strawberries
2. 1/2 cup sugar
3. 2 tablespoons fresh lemon juice
4. 1 or 3 jalapeño peppers, ribs and seeds removed, minced

In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar, lemon juice and jalapeno peppers. Cook over medium high, stirring frequently, until jam is thickened and bubbles completely cover surface 10-12 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days). To serve: spread jam on a crostini or cracker and top with crumbled goat cheese.