HELP!!! I am in need of some canning advice. I researched many different strawberry preserve recipes. Deciding on one that had won twelve blue ribbons seemed like an intelligent idea. It appeared to be very straight forward and I followed this award winning strawberry preserve recipe to the letter. Unfortunately my preserves did not set up. There will be no blue ribbons awarded for my batch of strawberry preserves. What I have now are eight half pints of strawberry syrup. Has anyone ever had this problem and if you have, how did you remedy it?
Until that time when someone is kind enough to offer up a solution to my soupy preserves problem, you will find me drizzling it over ice cream or pouring it on a short stack of pancakes. Oh, and by the way there is one more important piece of information I forgot to mention. Although it may look like strawberry soup, drinking it straight from the jar makes your chin and neck really sticky. LOL!!! Not really the solution I was seeking, for either my preserves or my waistline. Thank you in advance for any suggestions.
