I made strawberry jam. Yes, I had lots of help, and no, I did not create the world's most perfect jam. Like me, it had its flaws. One of four cans didn't seal correctly, which is OK because I would have popped one open today anyway. The jam itself wasn't quite as gelled as I would have liked, but the flavor was excellent. Pectin is a finicky thing, and like with many things in the kitchen, making jam is a bit of trial and error, I suppose. Now, it's time to go at it again and see if with a few tweaks I may be able to get the consistency a bit firmer. Christiane said that perhaps we added the lemon juice a bit early and making it the last step would yield better results since it breaks down the natural pectin. She also said it could continue to set for the next day or two.
While it was pretty exciting to put my jam on my toast this morning, I'm most excited that making jam doesn't sound so scary anymore. I am not going to offer up a recipe just yet. I'll do that when I get it right. I'm still eating my jam, though. I'll just put a napkin in my lap.