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Old 07-21-2006, 11:04 AM   #11
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Strawberry jam is notoriously difficult to get it to set. Sometimes a batch will work and you'll do it again, do everything the same, and it won't.
Reboiling with extra pectin (jamsetta we call it) might do the job. Also add some lemon juice as well to be sure.
I've never had a problem with overripe strawberries particularly, as long as you add enough pectin.
Sorry it didn't work for you, but tip it in your pan and try again.
Oh and on the pan, what are you using? For jam it needs to be a wide shallow ish pan rather than a deep one, as the heat needs to evenly distributed throughout.
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Old 07-21-2006, 11:18 AM   #12
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I used to make lots of jams & jellies, and I always used Sure-Jell. I never had a failure.
But...those strawberries would be wonderful over ice cream.
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Old 07-21-2006, 11:19 AM   #13
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Or even better, pancakes and icecream!
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Old 07-21-2006, 02:18 PM   #14
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or Belgian waffles, ice cream and strawberry syrup.
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Old 07-30-2006, 03:09 PM   #15
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Sometimes it is because there isn't enough acidity in the fruit. All is not lost. Pour it back in a stainless steel pan and boil gently until it coats the back of a stainless steel spoon fairly thickly. Pour into your newly clean and sterilized jars and top with new hot lids and the rings. Wah La!
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