Plus a metric ton of sugar, plus a wee bit of lemon juice, plus some pectin, plus some minor burns, plus 1 lid mishap in the water bath equals
Katie and I made 3 batches of strawberry jam today. The first batch was my lesson in reading instructions. That batch and the second one were processed in the water bath canner. I was out of pectin but had a lot more berries, so we did one batch of “refrigerator jam” that was pectin-free. Oddly enough, that one seems to be doing the most vigorous jelling! We ended up with 12 pints of very very sweet jam.