LOOK! I made strawberry
jam syrup all by myself!
This was only my 3rd attempt at canning, second making jam, and first by myself. It tastes delicious, but just hasn't set right. I am reading that strawberries are particularly temperamental, and I goofed a bit on when to add the sugar and pectin, so I don't feel too bad about it.
Do you have any tips to share? Recipes that call for strawberry syrup? I'm all ears!