Back in October I made strawberry jam for the first time. Full recipe at bottom.
We got our flat of strawberries from Heeman's (and picked up a jug of cider while we were there) then came the hulling and quartering. The jam called for the berries to be mashed before measuring to get accurate measures and to break them down before cooking. That poor plastic potato masher was barely up to the task, next time I'd probably look for a metal one.
Once mashed and measured, the berries, juice, pectin, and butter get boiled, then the pre-measured sugar gets added all at once and mixed in before bringing back to a boil.
I will admit, the first batch didn't set. I had put the sugar in at the beginning and apparently letting it boil first makes all the difference. It's still edible and we're calling it strawberry sauce because it is just far to mobile to be called jam. The second batch turned out perfectly though so just follow the directions and yours will be awesome too. :-)
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