This delicious and versatile jam with that added zing from red bell peppers and spicy red chilies is fabulous on your morning English muffin and as a condiment to your wine and cheese parties and so much more!
Combine all the ingredients in a large bowl, let rest on counter for 20 minutes, stirring occasionally and mashing a bit with a potato masher
Heat a large heavy bottomed pot on the stove-top to medium high and add the strawberry mixture, bring to a low boil and cook for 20 minutes, or until thickens, stirring occasionally
Let cool and pour into jars and store in the refrigerator for up to two weeks or store in the freezer for up to a year. I filled 8- 1/2 pint jars with enough head space for expanding in the freezer
If canning, please refer to these canning guidelines at the National Center For Home Food Preservation