In a large bowl, crush the strawberries using a potato masher. Measure 2 cups crushed berries; stir in sugar, brandy, and lemon peel. Let stand at room temperature for 10 minutes, stirring occasionally.
In a small saucepan, stir pectin into the water. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir pectin mixture into berry mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy.
Ladle jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label.
Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.