Asking Any Jam Makers

[Prudie]

I have a sudden whim to make strawberry jam. Never done it before and make no secret about total disinterest normally with anything to do with cooking. Anyway have looked up several recipes online but there are variations on ingredients so have a couple of questions:
Do I have to use jam sugar rather than granulated?
Does the lemon juice have to come from a real lemon or is pre-bottled equally OK?
Do I have to put wax circles on the top of the jars?

Would appreciate any advice

[barry1010]

My mother always used waxed paper discs, I never have and the jam is always good.
I use bottled lemon juice.
I prefer to use jam sugar because the pectin in it helps the jam to set. I have used granulated sugar but not with strawberries as that jam does need the added pectin.

[Prudie]

Well thank you Barry, wasn't expecting an answer from you. A hidden skill?

[gingejbee]

...or use granulated sugar and buy a bottle of pectin to add.
I've used clean jars and lids sterilised in a low oven...and no wax discs.

[barry1010]

Prudie, we grow rhubarb, soft fruit, plums, damsons, apricots - jam is a good way of preserving the surplus.
My parents did the same.
I also use old jars.

[Redhelen72]

I want to repeat what Barry has said but also Google quick jam, it takes a fraction of time to make isn’t as fussy over ingredients but also it doesn’t last as long and needs to be in the fridge

[Hazlinny]

Mother used to say strawberry jam was one of the most difficult to set - if I remember, she used to put some sugar over the cut up strawberries and leave overnight - she used granulated sugar, probably real lemon juice and did use wax circles.

[Prudie]

James Martin's recipe says to leave the fruit and sugar overnight hazlinny. I might give that a go.