Reviewed: May 26, 2012

This is so yummy! No pectin-I had everything at the house! Awesome!!!

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Reviewed: May 26, 2012

Super easy and perfect recipe as is. I have made this jam many times. I give the berries a quick pulse in the blender. I start the mixture on low to medium heat and gradually increase the temp to high. After it comes to a rolling boil I dial it back just a smidge. I use a thermometer to make sure it doesn't go over the temp, but since I read and used the tip about reducing until it's a deep maroon color I don't think I need it anymore. You can tell at that point that it's beginning to thicken. Great recipe!

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Andrea

Reviewed: May 26, 2012

DELICIOUS!!! I frequently double this recipe! I always cut the sugar down (usually by about half) because the berries have such a delicious natural sweetness to them and the original recipe is too sweet. I tend to stir for about 45 minutes at a slight simmer...this slow cooking process gives it a wonderful natural jam-like consistency. The berries and lemon need lots of time to create a proper pectin. It really is worth the extra time! :) Perfect to give as gifts!!!

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CourtneyD

Reviewed: May 25, 2012

I made it Yesterday and turn out great! I love it and is very easy

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nomojo

Reviewed: May 22, 2012

I really like this recipe. I've used it twice now. Here's one oddity, though. I don't know if it's because I live by the ocean, but a rolling boil happens for me at around 212 or 214. I get to 220 after around 10 or 15 minutes after rolling. On the bright side, 220 is the magic number--the jam comes out great if I cut it off then. As far as recipe tweaks, I cut the sugar back by about a third, go heavy on the lemon, and add a pinch of salt, cayenne & fine-ground black pepper. The savories aren't explicit in the final product, but I think they give the jam a nice depth.

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schrifty

Reviewed: May 20, 2012

Good and pretty easy - make sure you use a BIG pot, it nearly quadruples in volume while boiling. Even gentle stirring caused it to sputter out of the pot.

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ktwebdev

Reviewed: May 19, 2012

Yummy and easy!

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lsarnp

Cooking Level: Beginning

Home Town: Garden City, New York, USA

Living In: Dodge City, Kansas, USA

Reviewed: May 17, 2012

1/4 cup lemon juice was too much, the jam turned out a bit sour. A friend said that the problem was "putting the lemon juice with all the ingrediants and boiling it altogether is what was wrong, lemon juice should be added 5 min before you take the jam off fire". On the second hand yes it has too much sugar too..way too sweet, I regret not listening to the many people who flaged out this issue. The recipe should be calibrated according to the strawberries sweetness and sourness. Whatever it was.. my 6 pound batch turned out sweet & sour :( To the one's who got a thin texture I say go by "The wrinkle test" to achieve perfection of thickness.

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Nick

Cooking Level: Intermediate

Home Town: Beirut, Beirut, Lebanon

Reviewed: May 17, 2012

Very tasty recipe! I had 1 and 1/2 pounds of berries and I cut the sugar WAY back - to just 1 cup. Plenty sweet for our taste. I added a dash of vanilla bean paste for added flavor. Only fault was there was no direction given on processing time. I am new to canning so this would have been helpful. There is a chart for processing times and is based on your sea level. A simple search will tell you what your level is.

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What's for dinner, mom?

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Cooking Level: Expert

Reviewed: May 16, 2012

My sister and I have used this recipe two times now. I just opened a jar from last year and it is still just as delicious as it was last May! We LOVE this recipe. This year we did it with splenda and it was just as great! All we did was turn the jars upside down after putting on the lid. That seals the jar rather than going through another boiling bath.

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