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Strawberry Jam
May 12, 2006

Wow - fabulous, easy recipe. I picked 25 lbs. of strawberries yesterday and tried this recipe and a sure-jell freezer jam recipe. Both were good, but I loved this one. One or two recommendations: Do not use a saucepan - I started with a 3 qt pan and had to pour the jam into a large stock pot midway through cooking - when it starts to boil, it really bubbles up. It takes a long time to get from 215 degrees to 220, keep stirring so the bottom does not burn and be patient. I also used the plate test and it worked well also. The results are great. I used ziploc plastic containers, and am storing what we are not eating in the freezer - it won't last long.

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