Begin by rinsing strawberries under cool water, then remove the stems. Using a food processor, finely puree the strawberries along with chopped onion and jalapenos, aiming for a smooth mixture.

Pour the pureed mixture into a large pot over medium-high heat, and add sugar, vinegar, and bourbon. Stir well to combine. Reduce the heat and let it simmer uncovered for about 30 minutes until it thickens.

Prepare sterilized canning jars. Ladle the hot sauce into the jars using a funnel, filling them to about 1/4 inch from the top. Wipe the rims, insert lids and screw on the bands tightly.

Bring a large pot of water to a boil and gently place the filled jars into the water bath. Process the jars in boiling water for 15 minutes to ensure preservation.

Carefully remove the jars from the water bath and place them on a clean towel. Allow the jars to sit undisturbed for 24 hours at room temperature to seal properly.