I'm confused. How did you can these peppers? Strawberry pepper jam? Pickled? Were the peppers whole? Chopped?

Strawberry pepper jam? Just pepper jam? What recipe did you follow? Sounds like too little liquid (should be vinegar if a lot of peppers) and/or too much pectin and/or too hard/long a boil.

Please give the recipe and describe exactly (how long) you cooked/processed them.

I know this, when I had one batch of overly watery pepper jam, I did use it as a glaze for meats, and also as a base for a stir fry sauce and salad dressings. It didn't work as an appetizer spooned over cream cheese like I wanted it to, but was fine for those other purposes. Did take me a while to use it all up though, and I couldn't use if for Christmas gifts which was what I originally intended it for. So it seems to me you could use this jelly in reverse, by thinning it to use in cooking.