Prepare a boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine strawberries, sugar, lemon juice, and habanero peppers in a medium saucepan. Bring to a rolling boil over high heat. When you cannot stir down the foam, gradually stir in the pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.

Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off the top.

Ladle the hot jam into hot jars leaving ¼ inch headspace. Wipe rim and center lid on jar. Apply band until it fits tight.

Process in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.