Problem with preserves
I did actually post an email direct to "Delia" a few days ago regarding Strawberry Preserve but I guess it has not reached the right place. So I will repeat it:
My husband has each January since we were married in 1974 made excellent Seville Marmalade according to a recipe received from his aunt. Occasionally he will make jam with varying results: plum usually good, raspberry not so good and strawberry which always becomes Sauce fit only for adding to ice cream, rice pudding, etc. but useless for scones. I hoped the recipe which you emailed last week would be the answer, but in spite of using slightly under-ripe small strawberries from Shrewsbury Market, leaving them with sugar overnight and cooking the "jam" the next day, has once again produced Sauce. Can you please suggest why this is?