Well then, that must have been my problem because I did double the recipe!! I didn't realize you couldn't! I know you're not supposed to fool around with amounts in recipes so you keep the acid ratio correct, but where this was just strawberries and sugar and nothing else in the recipe I figured it was ok! I guess not! And I measured out 4 quarts of whole strawberries. The recipe was 2 quarts of strawberries and 6 cups of sugar. It didn't say to cut them or mash them before measuring - in fact (I'm remembering off the top of my head here as I don't have the book with me) it said to crush the strawberries one layer at a time and then to mix with the sugar, so it sounded to me like you measured the whole strawberries, then crushed them and that's what I did. I'm not going to fuss with what I already made - as I said, it won't go to waste as hubby will use it as pancake topping - we've even been known to plop a spoonful of jam in a bowl of oatmeal, so this stuff will work for that as well. But I'm glad I spoke up because for future adventures in jam, I wouldn't have known any of this and would probably have given up on it if I kept failing! And I thought it was weird that the jam recipe that used the pectin used an extra cup of sugar from the one without pectin. I've learned so much from just this thread - thanks so much guys! I want to take my next adventure into the realm of peaches! Peach jam sounds yummy and if I fail again, hubby does like peaches, so he'll have more pancake topping than he knows what to do with lol!! Lisa

Had to tell you that I used your recipe for the Strawberry Rhubarb Pie in a purchased pie crust and it was absolutely yummy. This was the first time I've ever made a Strawberry Rhubarb pie and my very picky DH liked it so much he had 3 slices of it this afternoon and evening. I'm ashamed to admit that I had 2 slices of it. Oh, I did substitute ClearJel for the cornstarch. Thank you so much for posting your recipe.

Hey Ginger! It's kinda like a chess pie if you ever had one. Similar to a custard but thicker. It's not bad at all. I think next time I might play around with a few more spices like nutmeg and cinnamon. I like to try unusual recipes. This one kinda peaked my interest.

I know that I didn't post it, but this is the recipe I always use, from the 1973 "New" Pillsbury Family Cookbook. It was my 2nd cookbook out of college. My mom always called it "Frisch's Big Boy" strawberry pie. I don't do this in a saucepan over the stove; I use a 2-quart Pyrex measuring cup in the microwave. Strawberry Glace Pie 9-inch baked pastry shell 1-1/2 quarts (3 pints) strawberries, washed and hulled 1 cup sugar 3 tablespoons cornstarch 1/2 cup water 1 tablespoon lemon juice Crush enough strawberries to make 1 cup. (Blender works well.) In saucepan, combine sugar and cornstarch. Add crushed strawberries and water; cook over medium heat until mixture boils and thickens, stirring constantly. Blen in lemon juice. Cool. Add remaining whole or sliced strawberries to glace mixture and toss lightly just to coat berries; arrange in pie shell. Chill. Serve with whipped cream.