Do you have any hints? I had some strawberry freezer jam and it was better than expensive store brands. Strawberries are $3.88/ 2 lbs so I thought I'd make some. Freezer jam because no canning required. There is a pectin using recipe and a just cook no pectin required recipe. Do you have any preferences and why? The only jam I have made was jalapeno, good flavor but a bit runny.