I was following the Australian Woman's Weekly recipe (1.5kg fruit, 1.1kg sugar and 1 cup lemon juice), but I cooked it too long - just trying overly hard to get it to set on that darn frozen plate. It's not burnt, but it's not the Bonne Maman Strawberry Conserve I had in my preserving dreams.
It looks nice, but it is way too lemony and thick. I love lemon, but somehow it's just too much and you can't taste the lovely strawberries. I even water bath processed them, so they'll last a whole year on the shelf.
I want to try again, but what do you do with six half pints of strange jam?
I'm thinking lots of jam drop biscuits.