Reviewed: Aug. 1, 2010

I don't know what I did wrong. I read all the comments and followed the recipe but it never quite got to 220 and then it burned. :(

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Reviewer:

Tasneem

Cooking Level: Expert

Reviewed: Jun. 14, 2010

What a fantastic recipe. I had about a pound of strawberries that were "hidden" in the back of the fridge. They weren't "bad" but just not "great" to eat fresh. This was the PERFECT use for them. I halved the sugar (since I only had about a pound of strawberries) as well as the vinegar and salt. Cooked and stirred for 15 minutes. Used my thermometer it got to 220 just as I was thinking "hmmm...this looks like jelly". Can't wait for it to cool a bit and have it on an english muffin. Thanks so much for sharing this!

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Reviewer:

Camelle2173

Reviewed: Jun. 5, 2010

This is an excellent recipe! I couldn't get my preserves to get to 220 degrees so I used my stick mixer after they boiled for about 30 minutes. That made the preserves the PERFECT consistency! Yummy!

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Reviewer:

Terri Armstrong

Reviewed: May 26, 2010

Here's a few TIPS!! I tried this recipe for the 1st time day 5/26/10, which I have never made preserves before. I purchased 6 qt of very ripe strawberries from a local farmer. I followed the recipe to a T, I thought!! Well, IT WOULD NOT SET! After I had jared it and let it cool down (about 2 hrs), I could tell right then. I reopened the jars, return to pot and recooked. Basically, I started the process over. Tip#1 - Have a thermometer. Tip#2 - Keep it at a Rolling Boil for the FULL 15-20 mins. Tip#3 - Stir and Stir ans Stir.

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Reviewer:

haguet

Reviewed: Sep. 5, 2009

well i didnt have a scale so i used to much sugar but it worked out. i dont actually like strawberry preserves but the kids ate it up even though they said it was too sweet

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5 users found this review helpful

Reviewer:

ebony

Home Town: Detroit, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: May 17, 2009

overly cooked flavor. will not make again

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Reviewer:

VOODOOMISS

Cooking Level: Intermediate

Reviewed: May 2, 2009

YUM!!! My husband cant stop eating it!!! We are about to make Rosenmunnar Cookies with it!

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3 users found this review helpful

Reviewer:

KT-LYNN'sCookin!

Reviewed: Apr. 11, 2009

Wonderful recipe! I've used it for 30 years except I use 5 teaspoons of lemon juice rather than vinegar. For those of you who are having trouble getting your preserves to set - try a larger pot. If you aren't boiling your preserves "hard" enough they will not set. NEVER double the recipe and use a large pot rather than a pan. The preserves must be a rolling boil so that they reach 220 degrees and don't stir them often. This recipe was given to me 30 years ago by a lady who was 75 and had been given this recipe by her mother. It works, you just have to have patience and learn how to recognize the signs that the preserves are setting. Have fun!

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Reviewer:

maliforte

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Dayton, Ohio, USA

Reviewed: Mar. 9, 2009

Delicious! I only had 1/2 lb strawberries, so quartered the recipe--worked great. Really had to turn up the heat and let it bubble for a while to get it to reach 220. The poor reviewers clearly did something wrong, as I followed the recipe to the T and am enjoying delicious preserves on some fresh-baked bread for breakfast. Can't be beat.

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Reviewer:

Moose

Cooking Level: Expert

Home Town: Bordentown, New Jersey, USA

Living In: Reston, Virginia, USA

Reviewed: Nov. 17, 2008

I made this recipe exactly, and it jelled perfectly. Can't complain at all! I think you just have to make sure that it hits that 220 degree mark. Turned out 4 and a half 8 oz jars.

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