Forgot lemon juice in strawberry jam that is canned...am I doomed?

I am sure it it safe if you followed all the proper canning procedures and your jam set up. While lemon juice is not always necessary, as many fruits and berries have sufficient acidity to ensure a good gel or "set", it is usually added, just to make sure, and it does not affect the flavor

The lemon is used to increase the acid in the jam to keep it from being a productive environment for botulism and other food parasites and bacteria. Hopefully the boiling killed them but I am not sure that they will last a full year now. I would check out the USDA website for specifics about canning safety. Here are step by step instructions on how to properly can strawberry jam - for next time - http://mamawithawish.blogspot.com/2012/07/ok-i-jus...

The lemon shouldnt effect the setting of the jam too much. The lemon would have cut through the sweetness of the jam giving it a better roundness on your palate. It would definitely be safe to eat though, that wont be the problem. Give it a try and if it is too sweet try adding a small squeeze of lemon, or lime to give a slightly different flavour, to the actual pot of jam, but be careful you wont want to make it too acidic and ruin your jam. If you do go slightly too acid a very small squeeze of honey will correct it. Good Luck!

The lemon juice is used to help the jam set. Most fruits don't contain enough pectin, which helps the setting consistency, so lemon juice is added to boost the pectin content.

Your jam may turn out a little less set than you would like, but it will still be edible.