In a large bowl crush 1 cup of the strawberries with a potato masher. Continue adding berries and crushing until you have 4 cups crushed berries. In a small bowl stir together sugar and pectin. Add to the strawberries; stir in brandy, and zest. Stir for 3 minutes.
Ladle jam into clean half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature 30 minutes. Store in the freezer up to 1 year or in the refrigerator up to 3 weeks.