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

It may be that the old apple is a Baldwin type. When I planted my apple trees a few years ago, I chose types that had a high resistance to diseases, as well as remaining firm when they were partially cooked or baked. Red Free, and Williams Pride are the two I chose. Right now, McCoun apples are in stores and these also hold up very well to cooking. If your making apple pie jam, use fresh apple cider for the added liquid as opposed to water. Add the chopped apple bits about a minute or two before you start filling the jars with the boiling jam. In most cases the apple bits will float in the jars, so flipping the jars over a few times before the jam sets up, will help to suspend the apple bits. Macs, get very mushy, and even Granny Smith also get quite mushy once they get heated. If your making an apple jam, use several different types of apples, from Fuji, Delicious, to Cortlands and others. The more the merrier!

First mulberries of 2011! Here in CA just got our first berries today! I went to the neighbors who are novices and they taught ME something. After growing up every year collecting berries on old sheets, they showed me an easier way! They had some sheet plastic that comes in a roll. Like the kind painters use, that unfolds to be about 10 feet wide. Just roll out several sheets of plastic on the ground below your tree (cutting the roll to size as you lay it out.) Then use rakes or other long handled tools to shake the branches. If you have an 8 year old handy, you can get them to climb up and shake the branches too! So lucky to have white mulberries today as I have not had them since I was a kid. I agree, they are very sweet, and do not have the flavor of the purple ones, but then they don't stain your skin or ruin your clothes either! I was so excited to see all these recipes here! My neighbor and I collected about 10 gallons of berries tonight, we didn't even get all the way around either tree, and the harvest has just started! Guess what we will be doing all week! Just glad there is freezer space! Can't wait to try all these recipes! Thanks again!

Virginia, I'm sorry, I just saw your message. I went to Stribling's Orchards in the Markham/Warrenton area. Very nice. The family has been on the land since about 1820. Easy to get to from 66, as well. www.striblingorchard.com I decided on a combination of Courtlands and Jonathans. I ended up getting something like 15 pounds so I'll have extra. They're chilling nicely in my spare fridge right now. I got the jars and lids, but I'll be darned if I can find a canning funnel for the 8 ounce jelly jars. Nancy, Yeah, I should have realized that the pressure cooker wouldn't work and would mush the apples. It doesn't a incredible job of mushing sweet potatoes!