So, I was watching Ina Garten yesterday and was inspired to make her strawberry jam.
I had some beautiful, but ripe strawberries from the Farmer's Market, so I combined them with some regular strawberries that weren't as ripe. I've been cooking away and the liquid is, well, still pretty liquidy. I've tested once using the plate in the freezer method. So, should I just keep cooking, should I add some more strawberries, or something else?
This is my first attempt, so I figure it's a learning experience - any tips at this point welcome. I did read through that ChrisVR thread from a while back.