The first time I made strawberry jam I used this recipe because I didn't have any pectin. It was the best strawberry jam I had ever tasted. Recently I tried this recipe again and it didn't congeal, so I poured it all back in the pot and added pectin. It was no where near the same in taste and consistency. It ended up more jelly-like without as much chunkiness. One problem was that I tried to double the recipe. This meant I should have used 8 cups of sugar, but I only had 7. It's doubtful this caused the problem because other people have successfully reduced the amount of sugar. Another problem is that in trying to make such a large batch at once, the jam bubbled over and created a huge mess. I moved it to a slightly larger pot and once again it bubbled over. I think that the inability to congeal resulted from the jam not cooking long enough. I used a thermometer and I was only able to get it to 103 before bubbling over. I will try this again, but I won't double the batch and I will mash the berries more thoroughly.
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The first time I made strawberry jam I used this recipe because I didn't have any pectin. It...