Preheat a saucepan over medium heat.

Remove the stem from strawberries. Add to a ziplock and mash.

Remove the stems from jalapeños and add to a food processor or blender and pulse to break up.

Add butter to the pan. Once melted, add the jalapeños, brown sugar, and red pepper flakes and cook until softened, about 4 minutes.

Add remaining ingredients to the saucepan and stir. Bring to a boil, stirring often.

Once mixture starts to boil, reduce heat to a simmer and cover. Simmer for 15 minutes.

remove from heat. Let sit covered for 5 minutes.

Pour into jars and allow to cool completely.

Refrigerate overnight before serving. Serve with crackers, sliced strawberries, and goat cheese.