I prefer low sugar jam as it lets the flavor of the fruit shine. I used this recipe from Pomona pectin. My only change next time will be to leave add in some of the seeds from at least one of the jalapeno peppers. I wanted more heat. Otherwise it was a delicious jam, and one I will make again.
I ate it on an English muffin with a bit of cream cheese. I think the strawberry-jalapeno jam will be good also.