Strawberry Jam

Unopened jars sealed properly will keep in a cool, dark cupboard for up to 1 year; once opened, store in the refrigerator and use within 4 weeks, or freeze for up to 6 months.

You didn't cook it long enough or didn't reach the setting point (105°C); always perform the wrinkle test and use a thermometer for accuracy; you can re-cook runny jam by bringing it back to a boil and testing again.

Yes, thaw them completely first and drain any excess liquid, though fresh berries give the clearest, brightest color; frozen berries tend to make slightly darker jam but the flavor is still excellent.

Yes, lemon juice is essential—it adds pectin (which helps setting), balances the sweetness, and brings out the strawberry flavor; you cannot safely omit it without risking a runny jam.

Not easily—sugar is crucial for both setting and preservation, and reducing it significantly will result in runny jam and shorter shelf life; if you want lower-sugar jam, use powdered pectin according to package directions to compensate.

An unsealed jar is not shelf-stable and must be refrigerated immediately and used within 2 weeks; always ensure jars are sterilized, filled while jam is hot, and sealed immediately; if sealing is a persistent problem, invest in fresh lids.