@Teaceratops sigh. So, the jam didn’t gel. I followed the instructions, thought it was too liquidy, but the book was adamant that it was supposed to be like that. So I guess I can either pop the lids, cook down, and re-can, OR, or I can leave it as it is, and now I have strawberry syrup for icecream this summer, which actually sounds pretty great actually. You know... I could probably also use this to make milkshakes and slushes in a pinch too... maybe I should just leave it as is and make more
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