I made the Cordon Rose Strawberry Conserve for the first time yesterday - with the added sugar to get spreading consistency. My question is how to guage the reduction of the syrup between the fruit additions. Rose says to reduce to 1.75 cups. How can one tell? I did get the final temperature up to 208F but got 6 x 280g jars out of the recipe which I think is too much. Also, it has not set sufficiently for spreading - great flavour though and fabulous over ice cream! I’ve ordered loads of strawberries, raspberries and tayberries for Thursday so any help would be appreciated.