Start by combining the peanut butters, the honey, the coconut oil, and the pinch of salt in a small mixing bowl and stir well. If the peanut butter is too stiff, microwave it for 15 seconds.
Place your liners in a mini cupcake tin and fill in your peanut butter mixture, add 1/4 teaspoon of the strawberry jam on top of each peanut butter cup. Swirl the jam into the peanut butter using a toothpick or a sharp knife. Place in the freezer for at least 15 minutes or until the peanut butter has hardened
Store the peanut butter and jelly cups in an airtight container in the freezer.
These will keep for a month in the fridge or 3 months in the freezer.