Many many thanks to dixieday for the strawberry jam recipe. I make a lot of jam but have always struggled with strawberry being too runny, too pectin-gummy, mushed fruit, hard fruit, you name it, just not really good. Yesterday I followed your directions and it came out perfectly. Delicious. I will never make it any other way. Thank you!
Now my question. The jam, as I have always found strawberry jam to be, was quite foamy. I skim and skim and never seem to get it all. Anyone have tricks? I remember reading something about adding a little fat to keep foam down - true?