READ: 1) Do NOT use anything under a 6-quart stock pot. If you do, and you find yourself boiling and boiling and boiling after half an hour, you CAN pour it into a bigger pot. I did that and it worked so much better. 2) This is not a 10-minute jam. If you are wondering when the hell the strawberry will thicken, you might be stirring for a good hour, as myself. The first half hour or so the jam will have the consistency of frothy Campbell's tomato soup, which is normal. It will be ready when the boil is slow and sticky-looking, and about as dark as deep, deep red cherries. When you see that, remove from heat and pour into jars. If there are some burnt pieces of jelly in your jam, don't worry about it. And yes, the bottom of your pan will be a mess, just soak it in warm soapy water overnight. Good luck!
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READ: 1) Do NOT use anything under a 6-quart stock pot. If you do, and you find yourself...