Tips:-Emulsions may be found online or in stores that sell cake decorating/baking supplies, such as: Gygis (SLC,UT), Michaels, and some restaurant supply stores. It may also be ordered online. Occasionally, I have found it at grocery stores and at TJ Maxx/Marshalls Homegoods Stores.
-It's always a temptation to double the recipe in one bowl. I did this for several years to save time, against the warnings from experienced jam makers. After batches of runny or not quite right jam, I have learned to stick with one batch at a time in a bowl. I still make more than one batch at a time, just use a separate bowl for each batch.
-I always make a double batch.-Four cups sounds like a lot of sugar, and it is! If you want to cut the amount of sugar, look for the low-sugar box of pectin. It works well. If you cut the sugar in this recipe, and use the Sure Jell pectin I used, your jam will turn out runny. Follow directions, choose the right pectin while at the grocery.
-I have used various types of pectin, and like Sure Jell the best. Some brands require using Corn Syrup in addition to sugar. With the Sure Jell freezer recipe, it's just fruit, sugar, water and pectin.-9-1-1 for your grainy jam: If your jam seems grainy and you are not able to get the sugar to dissolve, stir in a couple tablespoons of corn syrup, it will help the sugar to dissolve.
-At Pig and Jelly Jar, the jam is a bit cloudy or creamy looking. To achieve this look, pulse the strawberries with the coconut. This will produce a more milky looking jam, instead of a clear red jam.