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Reviewed: Nov. 28, 2006

this is a quick and easy recipe. I can go to the market for fresh strawberries and have jelly made two hours later. I have some problem getting it to set to jelly. 3 out of four tries I had to take from jars and set back over the heat, bring to boil and put back into clean jars, maybe this is because I live at a higher elevation and I like to put less sugar than is called for.

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2 users found this review helpful

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GingerV


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Reviewed: Aug. 3, 2004

My sister and I had never done this before, but recieved a case of ripe strawberries and had to do something with them. It tastes fabulous and was easy to make! Thanks!!!

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1 user found this review helpful

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SMINGAY


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Reviewed: Aug. 2, 2004

I used apple cider vinegar because...well, why not? The preserves taste delicious, however it did not jell to quite the stiffness I would prefer. Actually, it took a LONG time for the mixture to thicken at all. Better consistency when chilled overnight.

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3 users found this review helpful

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GINGERBREAD_CA


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Reviewed: Sep. 22, 2003

I have never made jam before and this came out so perfect. Tasted great and was so easy to make. Thanks!

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3 users found this review helpful

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AKATWOOD


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Reviewed: Jul. 24, 2003

Stephanie thank you so much for adding this recipe to all recipes. All the other recipes I had would have taken a day to do because they called for the mixter to sit 12 to 24 hours, and with a 2 year old I wanted to get in and out of the kitchen as quickly has possible. AND THIS RECIPE MADE IT POSSIBLE, I thank you! I made the preserves today and tasted a strawberry I had lefted in the pot and it was great! Thank you again!!

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11 users found this review helpful

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SA-BAY


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Reviewed: Jul. 24, 2003

Excellent!!!

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8 users found this review helpful

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KANOKA


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Reviewed: Jul. 24, 2003

Help!What did I do wrong? My perserves didn't set. Can you give me suggestions that will prevent this next time I make this reciepe. Thanks. I think I may not of got it hot enough. Would that do it? I'm going to use the jars I made as topping for sundae's. Tastes Great!

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20 users found this review helpful

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KATIES_COOKIN


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Reviewed: Jul. 24, 2003

I've never made preserves before, because I don't know how to can. However, I had a 1/2 flat of strawberries on my hands so I decided to try making preserves. This was the recipe with which to start. Absolutely delicious. Easy to follow and full of flavor, this recipe tastes like my grandmother's homemade preserves. What a treat! The only change I made was pulsing the berries in the food processor briefly, prior to cooking. I did so that my 14 month old could enjoy the preserves, too.

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7 users found this review helpful

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EverydayMommy

	Cooking Level: Expert Home Town: Toledo, Ohio, USA Living In: Shawnee, Kansas, USA
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Reviewed: Jul. 24, 2003

I don't know what I did wrong. I used 2 lbs of Strawberries I picked up at a U-Pick farm and followed the direction to a T and I ended up with thick strawberry goop. It is two thick to use on toast or sandwichs and doesn't taste like strawberry preserves at all. I am now looking for a new recipie to use.

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4 users found this review helpful

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MRSLOZ


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Reviewed: Jul. 24, 2003

I now have 14 4oz jars of strawberry ice cream topping! I let the stuff cook for 40 minutes and I could not get it to reach past 205 degrees on my themometer.

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7 users found this review helpful

Reviewer:

HALFFINGR


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