I made strawberry jelly yesterday and as usual only half of the batch actually set right. The other half I will have to recook if it doesn’t set by tomorrow. I’m not worried about it. I found out that making jelly is just like baking bread; it’s an art form that you have to learn with plenty of mistakes until you get it right. And I have lots of strawberry syrup for waffles, pancakes and ice cream if it doesn’t work out like it should. Nothing goes to waste. In fact, I just may hold out a jar or two so I have some homemade strawberry syrup.
