Made this with strawberries & now can hardly wait for the local berries to be in season! Wasn't quite as thick as I thought it would be, but another time I might just boost the amount of gelatin! Still, this first batch makes for a great topping, whether on yogurt or cottage cheese or pound cake, or . . . . Definitely a winner! [Made & reviewed in Healthy Choices ABC Tag]
Excellant freezer jam, I used strawberries and will try some with blueberries. Lovely flavour and set beautifully! I just quartered the strawberries and left some small ones whole, we like our jam chunky and I only used about 3/4 cup of splenda. DH says as good as "Smuckers" !! Thanks for posting. august 12/09 wow this is great jam, have now made strawberry, blueberry and peach, they all turned out wonderful !!
Very good! Not as thick as jelly, but perfect flavor. I used sugar instead of splenda and port wine flavor gelatin. I did not add the lemon.
We made two batches using fresh blackberries in place of the strawberries. One batch was with Splenda, and one batch was with regular sugar, and both came out great! There was the perfect balance of tart and sweet. Two notes: 1. we cooked the batches for five minutes each to get the berries nice and broken down. And 2. the recipe filled only 2 1/2 freezer jars. If you want to fill all 5 jars, you will probably want to double the ingredients. We will make this again and again!
This is a good recipe. I used 1/4 tsp. pure stevia powder for sweetener and it tasted great. It was a little firmer than I expected, however.
Strawberries are coming in and I found a good deal on some. I made up a batch of this and used some of it as a sauce over pound cake and Ice cream and it really is good! I look forward to having strawberry jam this winter. I think I will try it next with blackberries.