Strawberry Jam w/out Lemon Juice?
I made a batch of strawberry jam today and it turned out really well. I was so excited to package it up, that I forgot to add the fresh lemon juice. My recipe only calls for 2 tsp for every 2 c of jam, so it's not much. I know that it adds a brightness to the flavor, but will not having it in the jam affect it in any other way? Does that little bit of acid act as a natural preservative at all? The jars are refrigerated at the moment--can I just add the juice and mix it in to each jar?
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