In my last post on rhubarb cake, I alluded to the fact that I'd made some failed strawberry jam. It wasn't entirely my fault. I wanted to make plenty of jam, so I added more strawberries to the recipe, intending to also increase the amount of pectin for thickening it. I didn't know that the box I'd bought at the grocery store contained just one package of pectin, just the amount I needed for the original recipe. I went ahead and made it. And now I have strawberry freezer sauce instead of strawberry freezer jam. I've been finding plenty of uses for my sauce--over ice-cream, over cake, on biscuits and bagels, with waffles . . . so it hasn't been a total loss. But now I know better for next year.
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