Ok, Who likes Jelly anyway? it just tares up the fresh baked bread (which might anger the "Dough God") Jams are the way to go! Soft and spreadable, no injuries hear to that fresh loaf. I tried this recipe over the winter, found it on the Internet:
Strawberry Jam -- very easy - soft to spread-
INGREDIENTS
  • 2 pounds fresh strawberries, hulled
  • 4 cups white sugar
  • 1/4 cup lemon juice
DIRECTIONS



  1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
To test for jelling
Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!