I made this jam according to the recipe. I was surprised that it didn't have the jam put back on heat after adding the pectin for a minute like all of the other jam & jelly recipes call for. So far, my jam has not set. It is very syrupy. I'm a little disappointed. Too much money put into this jam for it not to come out right. I will try it again, but I will boil for another minute after adding the pectin.
I tried a very similar recipe and it didn't set either. I think adding the alcohol is throwing a kink in the system. Does anyone have any suggestions of what else to do to fix it so it sets? I love the idea.
Rated 4 stars for taste, but the process is off - as mentioned before, probably due to the alcohol and the waer content of the strawberries. I have made it 3 times and finally decided to use an old trick that I gathered from my grandmother's notes in her 1960's Good House Keeping Cookbook (my go-to source for info). She would test her jellies and jams for consistency by mixing 1 tsp of prepared contents with 1/4 cup rubbing alcohol and if the mixture set up, then the pectin was correct and the jam would set. Initially this one failed miserably, but adding small amounts of liquid pectin and testing to consistency made a FINE JAM!
Made this last year and everybody loved it. I'm like you, if I'm going to make jam, I don't want it to be something you can find in the grocery store.