Most Helpful Reviews From Allrecipes.com
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!
I’ve never made Jam before, and this was really easy! I used Frozen Strawberries and just cooked on low with 3 1/2 cups of sugar until softened. THEN I mashed them very easily in the pan with a pastry dough cutter. Due to others’ reviews of the consistency, I threw in 1/2 tsp of gelatin into the still cool strawberry mix and let it sit about 5 minutes before proceeding with the boiling (I didn’t have any pectin, nor do I have the slightest idea how to use it). I should note here that I added to the cooking jam mixture the lemon rind from one of the lemons I used for juice. I did this because of its naturally high pectin level – The rind is removed before canning the jam. I boiled on high for 25-30 minutes before the plate test passed and it came out… Perfect! I used the upside down jar “process” for 10 minutes instead of the water bath and it all came out awesome ? I even opened one of the jars the next day to test out the actual canning part. The lid gave way suction and “popped” as it was twisted opened; so the canning had worked as it was suppose to. The flavor and texture are AMAZING too :). I see no reason to purchase store bought jam, ’cause this stuff is waaaay better
I have never made jam before, but this was very easy. Be prepared to stir for awhile though! I didn’t feel like processing, so I just put it in freezer containers and made freezer jam. It turned out great!
This one turned out pretty good. A little on the thin side, but great taste and color. You really have to cook to the precise degree to make sure it sets. Overall very good.
It was so simple!! I just *loved* it. The consistency is excellent and the jam’s just perfect for morning toasts. (Tip: trust me, there’s nothing like serving this jam over cheesecake. Try it, you won’t regret it!!)
Love this recipe! Have made it for the past two years as Year-End Teacher’s Gifts and always a hit. Two suggestions though, like everyone has said the recipe calls for too much sugar. I used 1/2 the amount and it was still plenty sweet, could probably get away with using even less. Second, I didn’t have a thermometer to measure when it reached 220 degrees so I just kept boiling and stirring until it got to the consistency I wanted, which is about 45 min to 1 hr. That’s a long time I know, but the result is well worth it! The jam come s out a beautiful deep red color and is nice and thick in consistency. Will be making it every year ? !
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