1. Cap and crush strawberries
2. Measure out 4 cups of strawberry pulp into a large (four quart or larger) pan
3. Deseed peppers and dice finely. Add to pan with strawberries
4. Stir in lemon juice and pectin until pectin is fully mixed in
5. Add butter, if using (this helps keep the foam down)
6. Heat over medium meat, stirring occasionally until mixture comes to a full boil
7. Add sugar all at once, and stir until all the lumps are dissolved
8. Heat back up to a full, rolling boil that can’t be stirred down, and boil for one minute
9. Remove from heat, and skim foam from the top
10. Ladle jam into 8 half pint jars, or 4 pint jars
11. Wipe rims with a paper towel or soft cloth, and screw down lids and bands

To can: 

1. Prepare water bath canner with hot water. Make sure the rack is in the canner
2. Add jars of jam so that they are touching neither each other or the sides of the kettle (note: if you won’t be canning the jam until it cools off, use cooler water in your canner)
3. Place lid on canner, and heat over medium-high heat until kettle comes to a rolling boil
4. Process pints for 15 minutes, or half pints for 10  minutes
5. Remove from heat, and let cool. If you need to remove jars from the canner while they’re still hot, be careful to protect them from drafts by covering with a towel to avoid breaking
6. After 24 hours, test for seal, wash if needed, and store out of direct light