Strawberry Jam Help Please.

Strawberry jam is notorious for not setting. It requires a lot of pectin, found in citrus fruits. Some people use pectin enriched jam sugar, others add pectin to the fruit.
You could try to reboil it with some lemon juice or put it in the freezer and use it as a strawberry compote for puddings.

Agree with J52. You need pectin enriched sugar or lemon juice. You need the sterilised jars to be warm but the jam not too hot when you fill the jars otherwise the strawberries float to the top. If when completely cold it is very runny, reboil watching it does not catch on the bottom.

Get yourself some Certo.

Add it to the jam, reboil and repot it. It'll set first (well, 2nd) time.

Reboil it as it can't do any harm. Definitely you should have lemon juice added and pectin rich sugar. Obviously you can't add more sugar now as you'll end up with strawberry toffee. Strawberry and also cherry are the most difficult jams I've made. The strawberries will sink when the jam cools down a bit, in my experience but not all will

I had forgotten about Certo, good idea GagaJo.

Thanks.