In a large saucepan, combine the strawberries, sugar, lemon juice, and lemon zest. Stir well to combine.
Add the chopped red bell pepper and jalapeño to the mixture.
Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
Once boiling, reduce heat and simmer for 15-20 minutes, stirring frequently to prevent sticking.
Sprinkle pectin powder over the jam and stir vigorously. Continue to simmer for another 5 minutes until the jam thickens. Remove from heat and let cool slightly.
Transfer the jam to sterilized jars, seal, and allow to cool completely before refrigerating.
