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Combine the strawberries, peppers, lemon juice, and pectin in a large glass or stainless steel mixing bowl, stirring to distribute the pectin evenly throughout the mixture.
Pour the strawberry mixture into a medium (5-quart), heavy-bottomed soup pot or dutch oven. Place over medium-high heat, and stir often for about 15 minutes, until the fruit comes to a full boil (one that persists even while you are stirring). Let boil for one minute.
Add the sugar to the pot and stir to combine. Allow the mixture to come up to a hard boil again, and boil for one final minute, stirring frequently. Turn off heat.
While the jam is still boiling hot, ladle into hot, sterilized jam jars. Screw on the lids firmly but not too tightly. Process the jars in a hot water bath for 10 minutes.
Remove the jars from the hot water bath, place on counter upside-down, and let cool to room temperature. Unscrew the bands and wash and dry the jars, then label and store in a cool, dark pantry.