Reviewed: Jul. 5, 2007

I love this Jam! So easy to make and as long as you cook it long enough it is very forgiving. I have doubled, tripled and even quadrupled the recipie with great results. I go berry picking in the am and then make it into jam that same day. Berries are so fresh and juicy that I use 1 cup less of sugar per 4 cups berries. I also use my emersion blender during the boiling time to give it a smooth consistency because my family does not like chunky jam. Very, very good!

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Veggiemama

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Reviewed: Jul. 1, 2007

This was easy to make and tastes great. I doubled the recipe and it took about 30 mintues to cook.

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Mrs. Symes

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Glendale, California, USA

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Reviewed: Jun. 27, 2007

For those of us who are "pectin challenged" this is the perfect recipe. The jam was sweet but I like sweet things so that was a plus for me! Very easy and very yummy. Mine set up just fine but you do have to make sure to boil for the full amount of time/temp. Thanks for a great recipe

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pretty_in_pink_pa

Cooking Level: Intermediate

Living In: Shippensburg, Pennsylvania, USA

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Reviewed: Jun. 20, 2007

I followed the instructions to the letter, and it is the BEST jam I have ever made. I think the heavy bottom pot (I used my pasta pot), and the FULL rolling boil (who cares how much splatters on the wall...its worth it!) will avoid all of the problems other reviewers encountered. I used 6 cups of strawberries, and 5 cups of sugar (only because I ran out)and it filled 12 x 125ml perfectly - with enough left over for the kids to each have a big spoonful on toast. Total boiling time was about 15 - 20 minutes. Definitely a keeper recipe.

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Tammylou

Cooking Level: Expert

Living In: Mount Brydges, Ontario, Canada

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Reviewed: Jun. 19, 2007

Took almost an hour to reach temp. Once I turned the burner all the way up, with jam boiling like crazy, finally reached temp. Using the plate test, jam did not get thick enough until temp reached 220F. Don't be afraid of burning it, just keep stirring. Excellent flavor, but way too sweet, will cut sugar in half next time.

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JosieJo

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Reviewed: Jun. 19, 2007

I'm hoping this jam sets in the fridge. I did the 'plate' test & the line seemed to stay, so I poured the jam in to my jars. I did only boil though for 15 minutes. I was afraid to reboil in case I took the flavour out of the jam. So far I have lovely syrup for ice cream sundaes! I am wondering if the fact that I only used 3 cups of sugar versus the 4 cups has made a difference in the consistency???

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Kelly

Cooking Level: Intermediate

Living In: Sarnia, Ontario, Canada

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Reviewed: Jun. 16, 2007

*!*!*!*I LOVED IT!*!*!*Great recipe. I loved the fact that it doesn't have Pectin as well. I had more than the 2 lbs, they equalled out to 6 cups, but I left the rest the same, for the sugar and lemon juice. It tastes great on the "Amish White Bread" recipe also found on this site.

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GOLDENSON1

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Reviewed: Jun. 15, 2007

It didn't really work for me. Came out entirely too runny. I think it is because I had quite ripe strawberries. Apparently, if the strawberries are not quite ripened the amount of natural pectin is far greater. I am putting it aside to use as a base for my strawberry margaritas when the weather is warmer!

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MEANDMYJULES

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Reviewed: Jun. 12, 2007

I used a candy thermometer to make sure I had the right temp and it still didn't turn out for me. It's more like fruit leather than jam. If I nuke it in the microwave for 20 seconds then it is spreadable. The taste is terrific...that's why I gave it 4 stars.

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LISALC98

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: May 12, 2007

I've never made jam before, and couldn't believe how easy it was! I cut the recipe in half and it still worked very well, but didn't take as long to cook. Definitely watch the time if you're going to reduce the recipe! The freezer trick was great, since the thermometer I was using was a little hard to tell when it was exactly 220 degrees.

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Amy

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: May 7, 2007

This is great! The jam set up better after 24 hours in the frig. Make sure that you test it like the recipe says. I did not have a thermometer and it still worked! Really not much runnier then normal store jam. We have to buy the expensive jams as my daughter is allergic to corn - what a treat and money saver this is for us!

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jet

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Reviewed: May 6, 2007

Though I like fresh fruit better, this jam is the best jam I've ever tasted-but way way way way way way way way way way too sweet! i cut the sugar in half, and it improved a little. overall, a pretty good jam!

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Mariasaurus Rex

Cooking Level: Expert

Home Town: Woodstock, New York, USA

Living In: Bremerton, Washington, USA

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Reviewed: May 6, 2007

Great recipe. I have been canning for years and never made Jam without pectin. I had a dinner party last night. I had left over strawberries so I thought it would be a great idea to make the jam so each of my guest could take somthing home. I did't have pectin on hand so I thought I would give this a try. It turned out great! I read the reviews and the people that said the jam was too thin, they did not boil hard enough. Great recipe!!! I will be using it when I do my jam. Thank You!

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Patricia K

Cooking Level: Expert

Living In: Crown Point, Indiana, USA

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Reviewed: Apr. 23, 2007

This is a good recipe that uses the natural pectin in the strawberry. I processed filled jars in a waterbath for 10 minutes. Thank you for sharing.

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SHERARN

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Interlachen, Florida, USA

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Reviewed: Apr. 18, 2007

I made this easier by using a food processor on pulse rking in 2 batches. You can leave it a little chunky as the berries break down while cooking. I used a thermometer and it came out perfect with rave reviews!

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Tammie L. S.

Cooking Level: Expert

Home Town: Hillsboro, New Hampshire, USA

Living In: Seyhan, Adana, Turkey

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Reviewed: Apr. 4, 2007

I LOVE THIS RECIPE! I just hate messing around with pectin, and my freezer jams usually go amuck. I was so pleased with this recipe... the plate and freezer trick worked like a charm. Now this is how I make all of my fruit preserves. You need much less sugar this was too. If your jam is runny it just means that you need to boil it more. It usually takes about two hours of boiling for me.

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dwiebes

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Reviewed: Mar. 14, 2007

I cut the recipe in half and it came out great. A little on the messy side when trying to achieve the proper temperature (which is very necessary for thickness), but worth every bite.

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Melibee

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Reviewed: Feb. 15, 2007

Everybody LOVED the jam, it's so easy to make and delcious too..Thank you :)

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Rawia

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2007

This is a wonderfully good & simple recipe. For a touch of difference change the sugar to honey and use lime juice. If you make your own Rose & sweet clover honey it is even better.

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bee

Home Town: Bemidji, Minnesota, USA

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Reviewed: Jan. 29, 2007

Great recipe! I've never made jam before, but decided to give it a try. I actually used frozen strawberries and it was fantastic! I used 3 cups of sugar and actually will use less next time. It's super sweet and super yummy! At first it was runny, but thickened up as it cooled down. My husband and kids love it! No more store bought jam for us!

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SARAHINNIS

Cooking Level: Intermediate

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