For the jalapeno marmalade: Combine the sugar, jalapenos and lemon juice
in a medium saucepan
. Bring to a rapid boil over high heat, stirring frequently. Lower the heat to medium and cook for 15 minutes, stirring often to prevent scorching. Remove from the heat and set aside to cool completely.
For the gelato: Combine the milk, strawberries, sugar, gelatin and strawberry marmalade in a blender and puree until smooth. Add the heavy cream and blend just to combine; you do not want to whip the cream. Refrigerate for at least 4 hours, the longer the better.
Stir the jalapeno marmalade into the gelato mixture. Transfer to an ice cream machine and freeze according to manufacturer's instructions.
Serve in bowls, garnished with fresh strawberries.