General   (General discussion, talk about anything.)

Thank you for the comments.

At peak, in Mid June, I was getting a handful of KG's of fruit above and beyond what myself and the neighbours could consume.

As said, not really enough for Strawberry wine-making to be worthwhile.

Would have liked to do a rumtopf, but fruit would have gone off before I could get requisite gear together. Maybe next year.

In spite of my stated reluctance, appalled at the wastage of a few KG of berries, Did boil up a conserve.

I used far less sugar than recipes normally call for, figuring that should the stuff begin to go off, it would show first in jar that had been opened, allowing me to cover surface in remaining jars with a layer of vodka.

Had to boil down for hours, given higher water to sugar content. Although I used a proper Sugar/Jam thermometer to get mixture with BP of 105 Deg C. And also used 'Wrinkle' test, the stuff has set rock hard in the jars.

So breakfast is a slice of strawberry toffee on mih toast!

I know I could reheat jars in microwave and stir in some boiling water to soften, but feel I have already put just too much work into these.