Reviewed: Jul. 29, 2011

Way too sugary! Cut the sugar in half and then it would taste good. Otherwise easy to make and a good recipe.

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Cooking Level: Intermediate

Reviewed: Jul. 24, 2011

Just made this strawberry jam for the firs time today, and as most have reviewed, it is absolutely delicious once set and chilled. Thickness is fine as long as you let it boil for 10-15 mins or 220 F. I used half the sugar and it was still too sweet. I will try with 1/4 of what the recipe calls for next time as I don't like my jams super-sweet. Also, the temperature never got to 220 for me (or I was not willing to wait), so I just let it boil for about 15 mins. I recommend stirring often to avoid burning on the bottom, and definitely use a heavy saucepan - I used my cast iron.

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tc2010

Reviewed: Jul. 24, 2011

So this jam was amazing, and it does take really long to get up that last 10 degrees. I have given most of my jars away and so far everyone cant stop eating it!!! Plus i have used it for recipes that call for jam and it works great when its being baked.

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Jennifer

Reviewed: Jul. 19, 2011

This was my first time making jam and I found this recipe to be simple and delicious. I don't have a thermometer, but cooking over a rolling boil for 15 minutes seemed to work out just fine. Great texture! As others have said, it is a bit on the sweet side, so I would recommend adjusting the sugar. I turned the jars upside down for about ten minutes to process and it worked (the jars "popped" when opened). I will definitely use this as a base for future jams. Thanks so much!

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angela

Reviewed: Jul. 15, 2011

One of the easiest recipes for jam/jelly I have seen! In the time it usually took me to prep or cook other recipes, this one was prepped, cooked, canned, processed through a water bath and sitting upside down on the counter to cool! I just started canning and making jellies and jams, but this was uber fast... Even for a noobie! Bonus: It tastes just as good as anything in the store (or better) and has far less ingredients and no preservatives.

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Gizzy'sMommy

Cooking Level: Expert

Reviewed: Jul. 15, 2011

This was my first time making jam and th recipe was so easy to follow and my jam came out excellent! My family and friends love it!

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bengberg

Reviewed: Jul. 12, 2011

this is amazing jam!! picked the strawberries over the weekend from a local farm increased the heat slowly through out cooking and at the end let it boil a bit and then stir, let boil a bit then stir over and over. Took more than 40 mins. when it gets thick do the test, it should work or keep repeating process. Don't give up because it is worth it in the end. boiled my jars and then did the upside down method. enjoy!!

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kookingkam

Reviewed: Jul. 12, 2011

Very Good! I tried this with fresh strawberries and frozen. I liked the fresh strawberry consistency a little better, but either way, the flavor is the same! Never buying store bought! and you get to control the sugar!!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: Jul. 10, 2011

This is a simple, wonderful recipe. It gelled beautifully, and my son has already made toast so he could try it out! Definitely use a heavy bottomed pot, and make sure it is a big one because the rolling boil stage will overflow a smaller pot.

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Theresa

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Reviewed: Jul. 9, 2011

I am not sure why; but this took forever to get to 220 degrees! I also found that it is SO sweet. I could hardly taste the strawberries. I doubled the recipe and ended up with 4 pint jars. Perhaps it will taste more like strawberry after it cools.

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