The Formulation
01. Preparation & Maceration
Divide strawberries. Puree one half; coarsely chop the other. Combine the chopped fruit with 200g of the sugar and the lemon juice. Macerate at room temperature for at least 30 minutes. In a mini processor, mince the deseeded habaneros as finely as possible to ensure even heat distribution.
02. The Primary Boil
In a heavy-bottomed Dutch oven, combine the puree, the macerated mixture (with its syrup), minced peppers, and vinegar. Whisk in the pectin and butter. Bring to a full rolling boil over high heat that cannot be stirred down.
03. The Sugar Set
Add the remaining 1000g of sugar all at once. Return to a hard, rolling boil for exactly 60 seconds, stirring vigorously. Remove from heat and skim any surface foam.
04. Preservation
Ladle into sterilized jars (1/4" headspace). Process in a water bath canner. Altitude Adjustment: 10 mins (0-1k ft), 15 mins (1-3k ft), 20 mins (3-6k ft).