Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to the boil over medium heat. As soon as it starts to boil, add the ginger, dark brown soft sugar, cinnamon stick, chilli, crushed chillies, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the jam thickens.
Remove the green chilli and cinnamon stick from the jam. Ladle into clean 250ml jars, wipe rims with a clean cloth or kitchen towel and seal with new lids. Store in the refrigerator.