Place two small plates into your freezer. If you're working with large pieces of fruit, you may want to slice it into somewhat uniform pieces before cooking. Weigh your fruit, starting by adding in all of the raspberries, then the chopped jalapeno. Then add in enough chopped strawberries to give you 1 pound of fruit total- for me this was about 8 strawberries chopped up. In a medium saucepan, stir together the fruit, granulated sugar, lemon juice, lemon zest, and salt. Optionally, you can mash the mixture slightly with a potato masher, but it's not necessary!

Cook the mixture over medium heat for about 10 minutes. At this stage, you may notice some white foam forming at the top of the bubbling fruit mixture as the fruit releases liquid. Optionally, you can use a metal spoon to gently skim the foam off the top. Continue simmering for another 10 minutes, or until the mixture looks reduced and thickened.

Take a plate from the freezer, and dollop a bit of the jam onto the cold plate. Leave it for a minute, and then if you can drag your finger through the dollop without the jam falling in on itself and filling in the spot you swiped away, your jam is ready! Carefully pour the hot jam into a 12 oz mason jar and refrigerate- it will stay fresh in the fridge for 3-4 weeks.