1. Place the strawberries in a heavy, medium-size pot with the chile(s) and the sugar.

2. Set the pot over medium heat and bring to a boil. Reduce the heat to a simmer and cook for about 1 hour. Stir gently every 10-15 minutes, being careful not to break up the strawberries: you want them to stay as whole as possible.

3. After an hour, the strawberries should appear shrunken and the syrup will have thickened considerably. Add the lemon juice and stir everything around before removing from the heat. Allow to cool a bit before you spoon into a 1-2 cup glass jar and store in the refrigerator (where it should keep for several weeks). It will thicken more as it cools.