This was the first jam I have ever made, and it was fantastic! As per some of the reviews, I lightened up on the sugar by about 1/4 of a cup (so it was 6 and 3/4 cups) and it came out just perfect! Sweet, delicious, jellied nicely, and it spread on bread or english muffins just perfectly! I made my first batch on the 18th, and we ate the first whole jar within a week! I used 3 1-lb containers of strawberries (crushed, they equaled just over 5 cups) and it made 9 half-pints - I thought this would be helpful to others who aren't sure how much strawberry to use. Make sure to mash them really well! I have already made a second batch. Now it's time to move on to my next jam for Christmas baskets this year :)
This was very easy to make and can, it has a wonderful taste and the color is nice. I recomend this recipe to anybody who is just learning to make jelly!
Just finished making a batch with fresh strawberries picked earlier today. It tastes great! Not too sweet, just perfect. I followed the recipe exactly, but I only got 9 half pint jars when finished. It was quick and easy to make, with the aid of my Cuisinart to crush the berries. I don't know how our grandmothers made jam without the aid of a food processor or pectin. One thing I do differently when skimming off the foam, I used a small boars hair bristle paint brush. It sweeps up the foam quickly and easily. Any good basting brush will work. I am keeping this recipe in my file and will definitely make it again.
I have been making jam for over 10 years using CERTO pectin recipe. I do things a little different. For one, I don't like chunks of strawberries in my jam (I know thats strange), so I puree my strawberry's and measure them then. I also boil my jars before filling, and after I fill them I invert them for 5min. I do not use a water bath at all. I have never had any problem with them not setting. I usually don't keep them more than a yr (if they last that long haha). I think putting them in the water bath is overkill. Its good to be super safe, but the jars boiled, and the temperature of the hot fruit once cooked, is plenty to keep the jam safe for years. Your only problem would be if your lid didn't seal properly (pop down). You shouldn't be able to pop the lid up and down once the jam has cooled. You should hear the jar "pop" seal. Any jar that doesn't seal properly should be refridgerated and used over ice cream. Its rare that it happens though.
Great recipe! We used less sugar because we had super sweet strawberries and we like our jam a little less sweet.
This came out great! I used a little to make a jam cake and it was wonderful. I also processed jars for 5 min to be on the safe side- you can never be too careful!
Simple, and very tasty. I wasn't sure that it was going to jell, but once it cooled, it jelled perfectly. I did process my jars though, 5 min in boiling water bath, just to be on the safe side.
This was the first time that I have ever made jam, it was simple and everyone LOVED it. I will be sure to make this one again.
I haven't popped my jars open yet, but the leftover jam was very tasty. I added chocolate port liqueur in. Not sure if it's set properly at this stage, although I reduced the sugar dramatically and I'm not really sure how much strawberry I ended up with (used approx 2kg). Used an immersion blender to puree out some of the berries and a potato masher to mash up the rest, so I have some nice chunky bits of fruit in there. Looking forward to trying it out soon.
This was my first attempt at canning and strawberry jam. I came across the recipe and thought to myself, I bet I could can this jam. Before I knew what hit me I was at Ace Hardware buying a canning pot, jars, etc.! The recipe was easy to follow and the results were great. Definitely better than any store bought jam I've tasted. I did not use the butter and cut down on the sugar a bit because the berries I had were exceptionally sweet. I did do some research on canning to ensure I was doing it correctly and most importantly safely. All my jars sealed perfectly!! Yay!! Can't wait to share my jam with friends and family! Thanks for posting the recipe.