|Strawberries an sugar just starting to mix together.|
|Syrup is starting to become more transparent as sugar dissolves.|
Once the sugar started dissolving properly, I turned the heat on under my big jam pot and kept it on low, stirring constantly, until the sugar completely dissolved. Then I turned up the heat a bit more in increments, until I was someplace between medium and high heat and my jam was starting to boil.
DO NOT STOP STIRRING! 'cause if you do, the jam will burn. I stirred for about 15 minutes when a candy thermometer said it was at 220° F. This is supposed to be the temperature at which jelly will set. I pulled it off the stove, skimmed the foam off the top of it and ladled it into jars, wiped the rims and popped the sealer lids and rings on.
Then I went to put them in the water bath and realized that the canner was still under the kitchen table and it sure wasn't full of hot water, waiting for me. Luckily that is a mistake that I will only make once a year and there are only a few jars of jam to worry about.
The jam is tasty but it didn't quite set as much as I'd like. Next time, a bit longer of a boil. The aim is to get it to 66% sugar content which should be 220° F. Perhaps my thermometer needs to be recalibrated. Interestingly, the 1 : 1 ratio of fruit to sugar still seems to be an accepted standard for regular jam making today.