Forum Strawberry Jam

I found this runny, and I used a whole 50g packet of jamsetta, still looks funny but it is still hot 

I wish I had read this before starting to make strawberry jam - I followed the EDC recipe and I too found it was too lemony - oh dear what to do. I decided to add more sugar and cook on Varoma for another 10 minutes. Is somewhat better - but was quite pleased with myself when see you also cook on Varoma at the end so was quite pleased I had decided to do that. It is OK for family consumption but have made a note in my EDC book to just add lemon juice and use jam sugar. Thanks for your tips.

Yes def used jamset

I made some strawberry jam yesterday as per the EDC and it is very runny. I bought some jamsetta today and am going to have a go at adding it to my strawberry sauce. :D

The packet suggests reheating and then adding the jamsetta (read the packet for quantity depending on fruit quantity) and then heating again.  Next time I will use less lemon juice as well.  Wish me luck.

Cool.  That was the question I was going to ask and the answer I needed.  Thank you. Hope that was helpful to Steph K

I make strawberry jam quite regularly. My first couple of attempts were very watery in consistency.

It does thicken somewhat as it cools however I always add half a packet of jamsetta when I cook it.

I follow the EDC recipe but only put the zest and juice of a lemon (too lemony otherwise for my family's tastes) and put in the half packet of jamsetta.

I follow up the cooking time with about 5-10mins on Varoma at the very end.

Strawberries are pretty much the only fruit I do this with though as other fruits tend to have a lot more natural pectin - I don't think strawberries have any!