It's strawberry season here. Lots of little strawberry stands like these here are lining the streets and the Brandenburg strawberries bought from these stalls are unbelievably good. They smell so, so sweet and the taste is incredible. I bought a kilo to make jam and ended up eating half of them before they'd even been washed and hulled. Oops! Back to the stall, another 500g, a few lemons and half an hour later I had... strawberry syrup. The jam didn't set. Bother. Anyone have any tips? Nevermind, it's delicious syrup and will be perfect with my yogurt in the morning, but I really was looking forward to thick, strawberry jam on my toast.
So domestic diva-like people who are good at preserves and jams. What are your tips for jam making? It needs to be a recipe that uses natural pectin as I can't find the packet stuff in the shops.