The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 4, 2009
Good flavor - but mine turned out to be a 'strawberry topping' instead of jam, and I do have a candy thermometer and followed the recipe - well, it'll be good on ice cream
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 27, 2009
Excellent! I only had half the amount of fruit called for so I made a half batch. I can taste the lemon too, but I don't mind it. Almost as good as my moms! I would make this again. It really is simple and well worth the time involved. I used a digital thermometer to get to 220. It took a lot longer than I thought it would, so be patient. These preserves are wonderful on hot biscuits with warm butter. YUMMY! !!!UPDATE!!! First, the lemon flavor was gone by the next day. It set perfectly! And is nearly all gone in just a couple days. I just used the same basic recipe for cherry jam. Worked great and is DELISH!!! THANKS AGAIN!!!
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Cooking Level: Expert

Home Town: Keyser, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: May 20, 2009
I cut the sugar down also. I used 2 3/4 cup and it was awesome. This is a great recipe. Also my first time making jam!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 17, 2009
This was my first attempt at making strawberry jam and it turned out great even though I halved the recipe and used agave syrup instead of sugar. and since I was experimenting anyway, I also added a dash of raspberry infused white balsamic vinegar.
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Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: May 6, 2009
I love this recipes! I recommend cutting the sugar in half! It was a bit too sweet for my taste even when I cut it in half but, I still loved it! I was really simple to make and it smells wonderful!
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 2, 2009
My family prefers the lower sugar jellies and jams, I cut the sugar in half and was very happy with the results.
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Cooking Level: Intermediate

Living In: Pinedale, Wyoming, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 29, 2009
Way too sweet! Took suggestion from Aussie Mom and added a little less than 3 1/2 cups of sugar, still really sweet. Easy, still waiting for jam to set up properly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Apr. 28, 2009
Mine messed up...it never got thick enough to spread like jelly. It had wonderful flavor and it was probably my fault it never got thick. I still can spread it on a bagel for me but probably wont be putting in a pb and j for the little one..it will prob. run out. Anyway...I plan on giving this one another try!
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Photo by mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 26, 2009
I thought it was great. I read the reviews and I used 2 and 3/4 cups of sugar. I think it depends on peoples tastes so I recommend that you start with 2 cups and taste it and add more sugar until you get to your perfect taste. My jam came out a little thin but I think I didn't boil it a a consistant temp. for long enough. I also have a new stove that I am still getting used to cooking with :) Enjoy!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 24, 2009
Easy recipe. I used enough strawberries to make 4 cups, mashed, and then we pureed them because my son didn't want chunks. We used only 2 cups of sugar and it was plenty sweet. We boiled for about 12 minutes, and the jam set up perfectly. We have one container in the fridge for now, and will freeze the rest. Delicious!
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Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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Reviewed: Apr. 22, 2009
Very delicious and easy. I could stand it to be a bit less sweet and a bit more thick, but it still rates 4 stars with me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 20, 2009
This jam is so yummy and easy to make. I too cut back on the sugar though and it turned out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 14, 2009
I used 2.5 cups sugar and it was perfectly sweet. I have successfully used this in other recipes such as jam thumbprints and as a tart filling. To get 4 cups of mashed strawberries I used the whole 2lb. box minus about 1.5 cups of strawberries. I chopped these up coarsely and added them to give the jam some texture and chunkiness.
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Photo by tianne

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 5, 2009
Definitely cut back the sugar to 2 cups. Otherwise delicious.
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Photo by Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 2, 2009
I used this right away to top a cheesecake, and it was great! I did have to use my mini chopper to get the strawberries down to a good size, and since I do not have a thermometer for this type of cooking I just boiled until it was the consistency I liked (a little over 10 minutes).
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 22, 2009
This is the best jam recipe I've ever found. I've made three batches and each one turned out perfectly. I did reduce the amount of sugar by about 1/4 cup because my family prefers less sweet jam. I do advise following the freezer plate method as this worked out well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 10, 2009
Jam came out great and it was so easy to make. Everyone loved it.
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Photo by lydia

Cooking Level: Intermediate

Living In: Riverbank, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 8, 2009
Vary easy and tasty!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 3, 2009
YUMMY and Excellent! I left the fruit in chunks for preserves and followed the rest of the recipe exactly. Let the temperature come to 220 deg and boiled an extra minute. Processed 15 min. P~E~R~F~E~C~T. This recipe is definately a keeper! Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 15, 2009
I gave my sister this recipe and she won first place at the county fair! The only thing she did differently was to add a pat of butter when the jam started frothing. This recipe it so good that I gave it out for Christmas gifts this year! Thanks!
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