=== STRAWBERRY JAM -- 384 g batch
    calcium-set (amidated) pectin, makes about 1 small jar



>> INGREDIENTS    (grouped by when you reach for them)


   -- for mashing

        strawberries, hulled                             384 g

        sugar (the larger portion)                       153 g


   -- for the pectin mix

        amidated pectin                                    6 g
        (or your package's dose for ~0.38 kg fruit)

        sugar (reserved)                                  15 g


   -- for finishing

        lemon juice                                       18 g

        calcium (only if your pectin needs it)      per package



>> METHOD


   === 1 - MACERATE
        Hull and mash the strawberries with the larger 153 g
        portion of sugar. Let them sit so the sugar draws the
        juice out and softens the fruit. Optional, but gives a
        better texture and a looser mash to cook with.

        >> mash, sugar, wait


   === 2 - PREP PECTIN
        Stir the pectin into the reserved 15 g of sugar until
        evenly mixed. Coating it in dry sugar first stops it
        clumping into rubbery lumps when it meets the wet fruit.

        >> blend pectin + sugar


   === 3 - BOIL & SET
        Bring the mashed fruit to a rolling boil, then rain in
        the pectin-sugar mix while stirring hard. Hold the boil
        1-2 minutes, just until dissolved. Don't boil on to
        thicken it -- unlike high-sugar jam, this sets from
        calcium as it cools.

        >> boil, add pectin


   === 4 - FINISH
        Stir in the lemon juice. If your pectin needs added
        calcium, add it now at the package amount.

        >> stir in lemon


   === 5 - TEST
        Spoon a little onto a chilled plate, wait, then push it
        with a fingertip. It should wrinkle and hold. Still
        runny? Add a touch more pectin or calcium rather than
        boiling on.

        >> chill-test the set


   === 6 - JAR
        Ladle the hot jam into sterilised jars, leave a little
        headspace at the top, and seal.

        >> fill, seal jars