I tripled this recipe, but only used 1 1/2 cups of sugar for each 2 lbs. of strawberries, and it is plenty sweet. I also used both a thermometer, and the frozen plate test. I was worried about scorching, so I didn't turn my heat up all the way, and after 25 minutes of boiling, I was just under 215 degrees and tried the frozen plate test. It was probably done at that point, but because I had read that others said to get to 220 degrees, I thought that I would let it boil for another couple of minutes. When I went to stir it again, just after a minute or so, there was a noticeable difference in the consistency, and it seemed to be a little stuck to the bottom of the pot, and when I checked the spoon the jam sticking to the bottom was burning. I immediately turned it off, and did not do any more stirring. In the end, the jam is definitely sweet enough, thick enough, but has a slight scorched taste. It is still pretty good, but I won't be giving any as gifts as I planned.I have given this a four star rating because it is pretty easy, and tastes good, but it calls for WAY too much sugar.

Reviewed On: Jul. 27, 2009