Reviewed: Mar. 2, 2009

Came out a little runnier than I had hoped but the flavor was excellent. I used frozen strawberries that we had picked last summer. Very happy with it.

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superforester

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

I think this might be the recipe on the Sure Jell box. Either way, it's delicious!! I make it every year. We like it on toast and ice cream.

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lorry

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Reviewed: Nov. 16, 2008

This was a super easy jam recipe. I followed the directions except making the jam with splenda and ended up using the freezer jam pectin. For a first time jam maker it was hard to figure out which particular type of pectin to use and I wish the recipe had been more specific. The freezer type worked out okay though.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Oct. 19, 2008

I have only made this once before and it was very good. I got this recipe from my mother-in-law. She calls it refrigerator jam and says it can be refrigerated for 3 weeks.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Sep. 18, 2008

We also made this with blackberries and it came out GREAT!!! Loved it.

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Michele

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

Yup great recipe. I used this too and noticed it is also the recipe from the box. For my second batch I used the pectin that calls for less sugar. It is 3 C of sugar to 4 cups of crushed strawberries. I like that one better because it is a little less sweet. If you try that, you have to have the pectin that is designed to use less sugar though.

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2tinytots

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Reviewed: Jul. 27, 2008

I used four cups of fresh raspberries and two cups of sugar. The result was very runny but tasted more like naturally sweet fruit than overly sweetened fruit.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jul. 9, 2008

I made 2 batches of this last night. I ended up with 5 pint sized jars. 2 of the jars were perfect and began to set right away. The other 3 are still a bit runny. I am not sure if I just didn't stir some of it good enough or what. I'm hoping maybe it will set some more during the day today. That's the reason I only gave it 4 stars. Very simple recipe though! Gotta love that!

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Dylan's Mom

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Reviewed: Jul. 6, 2008

Fantastic! This was my very first time ever attempting to do a canning project. I decided to start small and easy. This recipe was so easy to do and I now have 16 jars of perfection!

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Leslie M

Cooking Level: Intermediate

Home Town: Pewaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Jul. 2, 2008

First time ever making jam and it turned out great! Very easy, failproof. Everybody loves it. Will definatly use this recipe again.

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steph

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Reviewed: Jul. 1, 2008

I knew that it wouldn't be as thick as cooked jam. The trade off is yummy fresh tasting berries! Totally worth it, especially since it is so easy! Super on pancakes!

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Jun. 30, 2008

This a very faithful and time tested basic Freezer Jam recipe! A perfect example of the beauty of "less is more" cookery. I would like to clarify some statements that were made in previous reviews about the terms "jam" and "jelly" and how they were improperly interchangable. It is important to know the differences of the two in that jam is a product that has physical pieces of fruit in the finished product, Jelly is merely a product which is "jelled" using strained fruit juice...NOT an actual fruit puree which yeilds a distinctly different "smoothie" kind of end product; Also the Juice, Fruit, Sugar, Pectin ratios are also different so be careful about interchanging these terms or you could quite possibly have a less than desired non-congealed end product. Incredibly simple preperation with a very extravagent outcome! What more could you ask!

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cheftdr

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Reviewed: Jun. 27, 2008

This was my first time making jam and I couldn't believe how easy it was! I will certainly make this again and try it with other fruits!

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STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

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Reviewed: Jun. 24, 2008

It is sugary but that is what freezer jam it. I love it, it was exactly what i was looking for. It was good to read that you have to put all the sugar in it to help it set up....crucial bit of infomation for those who think that they can alter recipes without consequence...like me.

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mkchilds

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Reviewed: Jun. 23, 2008

This recipe is certainly quick and easy but I must agree with some other reviewers who say it's just too sweet. It's gritty it has so much sugar in it. It reminds me of a strawberry glaze rather than a jam. It tastes good but it's more of a sugar focus and the strawberries are secondary. If you have a super duper sweet tooth, you'll love it.

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cdarbonne

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Reviewed: Jun. 21, 2008

I just made this yesterday, and it is awesome...just like my grandmother used to make! I accidentally bought the liquid pectin because it was cheaper, and I found that there is a different method when using that, so look at the box. However, I am sure that mine turned out just as it would have with the dry pectin. I open a jar this morning to feed my teenage boys and husband, and it was gone in minutes! I will never by store-bought jam again!

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Sephram Raymond

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Reviewed: Jun. 4, 2008

This recipe is so E-Z and makes up quite a bit for a minimal amount of strawberries. The jam set up fine for me...followed the recipe as written.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: May 31, 2008

I made this then apparently forgot to review it. It's good, and very easy, but it is runny. maybe less water next time? I thought I screwed it up bc the pectin kinda jelled without mixing with the strawberries, but after some time in the fridge it was fine. It made a lot, and we aren't big jam eaters, so it will last awhile, but I'd be willing to make it again. Thanks for the recipe.

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