What is it about that combination of sweet and hot flavors that I find to be so seductive?

This jam can be used as a spread for bread or toast or can be spooned over a block of cream cheese to serve with crackers as an appetizer.
The amount of "heat" will depend on how hot your peppers are. Yes, the heat level can vary.
Start with less and taste as you cook the jam. If not "hot" enough... add a little more to your taste.

4 c. STRAWBERRIES, crushed (I pulsed them a few times in the food processor)
1 c. JALAPENO PEPPERS, minced in the food processor
1/4 c. LEMON JUICE
1 pkg. POWDERED FRUIT PECTIN (1.75 ounces)
7 c. SUGAR
8 half-pint CANNING JARS WITH LIDS and RINGS

Place the strawberries, jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat.
Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.

Sterilize the jars and lids in boiling water for at least 5 minutes.
Pack the jam into the hot sterilized jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any food residue.
Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water.
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.
Leave a 2 inch space between the jars.
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
Bring the water to a full boil, cover the pot and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface.
Allow to cool overnight.

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).
If the seal is not tight, place in the refrigerator; otherwise, store in a cool, dark area.
Be sure to refrigerate after opening.