While I was cooking the strawberry jam, I changed a few of my variables. I changed the amount of lemon juice in two of the jars, and then in the other two jars I changed the amount of pectin and the amount of sugar. I originally was going to keep the amount of sugar the same, but in order for the pectin to take full affect, I had to calculate the proportions of sugar to pectin. The ingredients and measurements are everything in strawberry jam. The two jars that had the lemon juice inside of them were not as set as the jars with the pectin, which I think has to do with the amount of sugar that was added in them, and then the amount of lemon juice. I also think I should've added the lemon juice once the strawberries released that natural pectin, and see how it could've affected it that way. Pectin/lemon juice are supposed to substitute the natural pectin that was released from the strawberries. I think that during my experiment, the ratio between lemon juice and the sugar, or strawberries wasn't exact, and the lemon juice therefore didn't set as well as the jars with the pectin. I think my project was pretty successful in learning the science behind cooking, and how ingredients play a role in cooking. I know a lot of the science behind strawberry jam that I never knew before I started this project. It was interesting learning how pectin and lemon juice make the jam set because they count as a substitute for the natural released by the pectin. My question "What variable makes the jam the sweetest and most tangy" was a matter of opinion by people who tested the jam, but for the most part, I think that Jams 1, 3, and 4, were the most common jams that were considered sweet, and jam 2 was the tangiest jam. The results I got from people who tested my food, were pretty close to my expectations of how I thought the jams would turn out. Jam 2 had the most lemon juice, and most of the people thought it was the most tangy. If I continued on with this project, I would remake the jams, but change the way I put the lemon juice in with the strawberries. Before I heated the strawberries, I mixed the lemon juice in with them and the sugar, and I think that because the lemon juice was already in there before the pectin strands were released, that they didn't attach to the lemon juice as well as they should've. All in all, I think this project really taught me all about the science of chemistry and cooking.