wow that is easy

Definately one of the easiest ways to make Jam that I have come across. Just made it tonight in about a 2 hours or so. I noticed a lot of people had trouble with boil over. As you bring to a rolling boil, have a spoon ready and skim off the foam bit by bit into a small container. Also once you're at a rolling boil, you can turn the heat down just a touch to keep the jam inside your pot. I have a gas stove so it's easier to control. Hope this helps...and thanks for the recipe!

I AM 13 AND I MADE THIS JAM WITH MY AUNT. I LESSENED THE AMOUNT OF SUGAR AND PUREED IT. IT TOOK ABOUT 1 HOUR TO REACH 220. THIS JAM IS DELICIOUS AND EASY. WE MADE ALOT OF IT AND CANNED IT. WE PLAN TO PUT IT ON CHEESECAKE, DOUGHNUTS, SCONES, TOAST, AND MUCH MORE.

Very good. I took the advice and reduced the sugar. I pulsed berries in the food processor to get 8 cups chunky puree, used 4 cups sugar and scant 1/4 cup lemon juice. My berries had flavor but weren't super sweet. I'd use 3 cups sugar for very sweet ones. Wasn't sure about the lemon juice at first but it made it better. I made 3 batches and got 11 pints plus a cup or so. It jelled nicely. For those who got it too soft- Use some underripe berries, that's where the pectin is. Heat it to a full rolling boil (it still boils like crazy no matter how much you stir) and let it go for a few minutes. It'll bubble kind of like thick oatmeal does, big bloopy bubbles, only lots more and faster and it'll start looking like jam-ruby colored and glossy. As long as you stir it and have a heavy bottomed pot it won't burn. The heavier the pot, the higher heat you can use. If you have a thin pot use medium heat. It will take longer but it will get there. Also, try using a wooden spoon that's flat on the end, like a spatula. You'll scrape more of the bottom and it's less likely to stick. Now on to the peaches...

This was my first time making jam and it turned out nicely. It took a while for my jam to get to 220-- it hovered around the 212 mark for quite a while. I had two thermometers telling me two different temps, so partially through the cooking I added 1/2 pkg (roughly 1.5 oz) of liquid pectin for safe measure. A tip: once your jam starts to get big "Tar Pit" bubbles on the top-- it's getting close to the correct temperature.

This jam was easy and yummy! My first time making jam ever. Hitting that 220 degrees is definitely the key to this turning out right. Freezer test was proof of that and it set up completely in jars within 48 hours. Also, I used 1/2 cup less sugar as my strawberries were very ripe, and I could have cut down even more. Definitely use a heavy bottomed stock pot. I started out with a large saucepan and it almost boiled over. Definitely would have burned in that pot as well. Also, I processed my jars since I made 2 batches and used 10 min. processing time. Seemed to do the trick. Will make this again!!

Wow- Very simple, and turned out great. My 1st attempt at making jam, and it turned out perfect!

I haven't tasted my results yet, but they look great in the jars! It did take quite a while for it to get from 215 to 220 and also for the water to boil for the water bath. However, the process was pretty simple, just takes time!

Tasted great! Thank you! I was thinking about all the other jarring jams I have made. Shouldn't you skim off the foam? If you keep it in the fridge canning it doesn't matter.

We made this recipe. I maybe cooked it too long. The taste was fine but it is very thick. It definately tastes cooked. I like using pectin better. Freezer jam is much fresher tasting.

It was very easy to cook, but it took a while to reach 220 degrees. I took it off at about 215. A little too sweet. Next time I'll try 2 cups sugar.

This recipe doesn't get as thick as store-bought jam but I like it that way. You can test the consistancy of the jam by putting a dab of it on a cold plate and putting it in the refrigerator for a minute or two. If you can run your finger through it and it stays, it's thick enough. It made a little over two pints.

Giving fours stars b/c really it needs only three cups of sugar, I like sugar don't get me wrong, but four cups was too much and mine set great, maybe a bit too thick, but I refridgerated it and I bet if you let it sit out to room temp before serving it would be perfect. Loved the ease of this recipe. Used a thermometer to reach 220.

The flavor is very good. Mine did not set up well. I had not made any jams without pectin before. Maybe I need to adjust cooking time for altitude? I will try again though.

Turned out great! Water bath is about 10-15 minutes in boiling water for those that don't know.

My husband said, "This is the best strawberry jam I have ever tasted." It did not burn because I used a Pampered Chef pan. I used only 3 cups of sugar and it set well. Amazing!

So many people had problems with it being runny... I must have let mine cook too long because it ended up being too thick. It tasted fine though.