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Perfect! Used the juice of half a lemon, didn't bother measuring and added 1 teaspoon of ginger pulp. Soooooo good!

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BothFex June 27, 2010

Interesting, I just made this from the Ball Blue Book last night, but the version of the book I have (just bought last month) calls for two cups of strawberries rather than four. I thought it turned out wonderfully! I added half a teaspoon of margerine with the fruit in step 1 as suggested by the pectin instructions, and there was no foam to skim!

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KrisGoodNews June 09, 2008

Mixture didn't set properly. Made two batches with the same results. It'll make good pancake syrup but not a jam. Expensive experiment.

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Debbie R. July 06, 2014

The best one!!! I use juice from a lemon and it is super!

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mslindy June 15, 2014

I searched several recipes and came back to make this one because it looked like the best. Another reviewer said her Ball book (perhaps a different edition) had a different amount of strawberries. I like the tartness of rhubarb so I added 3 cups strawberries and 3 cups rhubarb. I also cooked the berries, rhubarb and lemon juice for about 10 min--added the pectin and brought back to a hard boil for 1 min and added the sugar and brought back to a hard boil for 1 minute again. The finished product was the perfect ratio of rhubarb to strawberry for me. Thanks for sharing!

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Dixie from Kansas May 31, 2014

I have waited a year to review this recipe - just to be sure. We love it. I followed the directions exactly. I made several batches last year. This year I'm going to try it without pectin and letting it simmer longer.

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CookingSandefer July 17, 2008

Incredibly easy to make and it turned out fabulous! Everyone loves it. This will be a new yearly tradition at my house!

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Karen's Kitchen July 13, 2007
Strawberry-Rhubarb Jam