Canning for the Canned pt.4

You know, you'd think I'd learn that the laws of physics do in fact apply to me. I'm really good with following laws. I signal when turning, always cross the street at a cross walk, and have yet to rob a bank. But for some reason, when it comes to cooking, I somehow think I am immune to the basics.

Take this weeks experiment in making strawberry jam . . . or I should say strawberry syrup? If I admit it was supposed to have been strawberry jam, then we have our first official canning FAIL. But -- I did successfully make strawberry syrup.

Ingredients:
6 cups red, ripe strawberries
5 cups sugar
1/3 cup lemon juice

Preparation:


Wash and hull strawberries.


Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours.

Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes.

This is about where the wheels came off the wagon. The syrup refuse to thicken - it did however do this cute trick:

And boiled all over the counter top - I left it for 2 minutes on its own, and this is what it did!

Pour mixture into a shallow pan and let stand, uncovered, for 12 to 24 hours.

Another fail on my part, I lacked patience and worried that bugs might decide to crawl into the mixture. So I skipped right ahead to -

Ladle strawberry mixture into hot, sterilized jars, leaving 1/4-inch head space. Process for 20 minutes in a boiling water bath. Makes four 8-ounce jars (sort of).

And that is how you get strawberry syrup. Not strawberry jam.