URGENT: Strawberry jam wonīt īsetī

I am making strawberry jam to sell at the refuge sale (dog refuge) I was given 3kg of strawberries today but was only able to use just over 2kg as the rest had got squashed and were too bruised.  I put in equal amounts of sugar to fruit and the juice of 2 large lemons, the lemons were quite juicy. 
I have the jam cooking now, using a jam thermometer to check the temperature.  It says it has reached ījamī on the thermometer, but the jam is still not setting, it is still runny when I put a little on the plate to test for setting point.
I know strawberries are a whatsit to make jam with from experience!  If it were just for us at home it would not matter, but my jam making reputation is at stake here


Pamela 

Strawberry can be a difficult one.
If I were you I would use 4oz of grated cooking apple to each 1 lb of fruit.  Cook it until it is mushy and add it to the strawberries and bring back to the boil. That may rescue it.

I have tried many different ways with strawberry. The pectin sugar and Certo liquid pectin always works. I have tried the pectin powder which some people like but I can't get on with it. It seems too artificial, powdery and gummy.

i have stopped using commercially manufactured pectin  as I prefer not to have sulphides in  my preserves.

I have found with any low pectin fruit that if you add 4oz of grated cooking apple to each pound of fruit you get  a good set but without loosing the flavour of the fruit you are useing.

The other way with strawberries is to cook the fruit with the  lemon juice low, long and slow to extract what pectin there is before adding the sugar.

Hope you  rescued the jam Oliveview.

Glad it turned out OK. It is the taste that is the important part isn't it.  Some people cook their jam too solid sometimes; jam needs a little bit of give, it is more unctuous and sexy that way.

You could try the apple trick with other apples; just make sure that you cook them until they are very soft before you add them too the strawberries or other low pectin fruit.

Another way although takes a bit more faffing is to store your apple peelings and cores in the freezer until you have a goodly bag full then simmer them in a little water and strain through a jelly bag, store it in the freezer in 1/4 pint containers and add that to help with the setting.

Is it warm where you are Oliveview? The weather here is foul and I just can't get warm