Welp, one of my goofs prevented the jam from setting up solid like. It is a fairly thick fluid but not a jam consistency. More of a sauce than anything else. I took some of it and poured it over ice cream and it did quite well. Put some on a piece of cake which was excellent and a cheesecake I will bake will be the next attempt.
I'm also going to make another attempt at strawberry jam but actually follow the directions this time, once I get some more half pint jars that is.

With all of the sugar I put into it, I could use it over pancakes, waffles, ice cream or angel food cake.
My goof was to put the sugar in before I cooked down the strawberries. I put the pectin in last when the mix was at a rolling boil and canned it up right after I cooked it for awhile longer.
One way or another it will be edible.

Waste not, want not. We made some pumpkin butter and canned it a couple of years ago but it never thickened. Instead of pitching it we use it on ice cream. Hmmmm, good!

I got finished with my jams a little while ago and I'm now thinking that doubling up was not a good idea. Don't know for certain yet but, I made some other mistakes along the way anyway. I hope I can salvage what I did do but I won't know for awhile yet.

I can only repeat what county extension agent told us: 'Never double canning recipes.' What the reasoning is I don't know but I'll bet somewhere that Google does.

I'm going to get some fresh strawberries and try my hand at strawberry jam today. The recipes I have are all for half-pint jars and I would like to make pint jars of jam. Can I double the recipe safely to make pints or do I have to stick with half-pints?
Thanks for the help!