Preparation Instructions

• Rinse the strawberries and jalapeños. Hull and slice the strawberries; cut the jalapeños into rings. Remove some seeds if you prefer less heat.
• In a saucepan, whisk together the sugar, apple cider vinegar, water, lemon juice, garlic powder, onion powder, salt, and red pepper flakes if using. Bring to a simmer and stir until the sugar dissolves completely.
• Add the jalapeño rings and simmer for about 4–5 minutes, so they soften slightly and absorb the syrup.
• Fold in the strawberries and cook for another 4–6 minutes over low to medium heat. Stir gently so the berries soften but don’t completely fall apart.
• Allow the mixture to simmer until glossy and a little syrupy; it should not be too thick in the pan since it thickens more as it cools.
• Transfer the hot mixture into a clean glass jar. Let it cool, then refrigerate.