Reviewed: Aug. 23, 2007

This was a delicious jam. I followed all directions with the exception of crushing the berries. Instead I followed one of the other reviewers advice to put the berries in the food processor for a bit of a smoother texture. It came out perfect and the texture and consistency was just right. I don't believe that you need the certo like others have suggested. I will be adding this to our families favorites and be making it again next year.

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Reviewer:

Diana

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Reviewed: Aug. 1, 2007

Wow, I can't believe how easy and delicious this recipes is. I put half the berries into the food processor. Gives the jam a finer texture. I used eight cups of berries, four cups of sugar, two packages of lemon gelatin and one packet of certo. I made this recipe yesterday and we just had our first try. Mmmmmm A definite recipe keeper. Thanks for sharing!

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Reviewer:

Christina

Cooking Level: Expert

Living In: Blind Bay, British Columbia, Canada

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Reviewed: Jul. 29, 2007

I am pretty happy with this recipe but,next time I think I will use unflavored pectin. I used Splenda instead of the sugar and sealed the jam in the hot canning jars. I then placed them in a hot water bath. It turned out good.

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