As much as I love making jams and jellys, it drives me nuts when they don't set. My main disaster areas are strawberry and raspberry. I always use the juice of a lemon to add pectin, but this doesn't always do the trick and I hate to over boil it as the colour gets really dark. So this time I've given in and used powdered pectin (my Auntie Marnie will be disgusted!!!), but hey it set, yay!
juice of 1 lemon
2 tsp powdered pectin
Wash and top your strawberries. Slice and then place them in a saucepan with the lemon juice and cook gently until softened. Add the sugar and pectin. Dissolve over a low heat. When the sugar has melted, bring to the boil and boil for ten minutes. Take the pan off the heat and cool for five minutes. Remove any scum off the top. Pour into slightly warmed sterile jam jars and seal. Store in a dark cool place for up to 6 months.