Making jam - an illustrated guide

I'm a visual learner. I've always liked instructions with detailed diagrams, full of straightforward and clear imagery that describes the task at hand. From building intricate plastic models as a kid, poring over meticulous Japanese instruction manuals, to consulting language-independent Ikea manuals to build my kitchen butcher block counter, I like technical illustrations.

And so I'm making my attempt to translate otherwise boring or text-intensive recipes into whiz-bang neato illustrations. The first recipe? The La Rousse recipe for strawberry jam. I already see some room for improvements, like time and temperature figures, but here's a start.

What do you think?