Fresh Strawberry Jam

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It's very tasty. I thought it would be too much sugar but based on what other reviews said, I used it all due the lemon. Ina says it cooks in 20 minutes. No way. I had it on the oven for over an hour and THAT finally thickened it. I only was able to fill one mason jar.

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I just made this today, it was a little thin; its okay because it tastes good. I only did 1 1/2 Cup of sugar and a small lemon, with a pound of strawberries. I thought it was better because two cups would be too much sugar and a large lemon would just over do it, next time I'll put less lemon or maybe substitute it for water. Overall I still liked it. Now I'm waiting for the the main judge to taste it (my husband.

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The lemon flavor was far too strong - it dominates every bite. I tried cutting back on the sugar because others said this was too sweet but ended up adding the recommended amount, plus more, to offset the overwhelming lemon flavor. I'd recommend making this without the lemon and substituting water or a milder juice for the lemon juice. Advice for sterilizing/processing jars was on point though.

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Delicious! Wonderful!
I made this last year without a candy thermometer and cooked it about 25-30 minutes and it was just perfect. This year I got the thermometer and cooked it until it reached the 220 degrees Ina suggested and it came out quite thick. I liked it better a bit thinner so when I made my second batch today I just let it cook until 215 degrees. But either way this is just about the best thing to do with fresh strawberries. They'll be with you all winter. Thanks Ina

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I never did something so easy with so much taste. I puted over ice cream and my husband
couldn't belive I did it.
Thank you Ina

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Loved the taste, very simple to make, but mine didn't thicken up much. Did I do something wrong? Its seems like a pretty no fail recipe. Taste was really good.

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This is a yummy recipe! I used my immersion blender...it makes this jam very spreadable. Just the right amount of sugar. My family was very impressed! I will definitely make this jam again. Thanks Ina!

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This recipe makes great strawberry jam. A couple of things: First, you need a balance of three things to get a good set (or gel. Those 3 things are pectin, acid, and sugar. The fruit has pectin (but, in the case of strawberries, not much acid, and the acid comes from the lemon juice. You have to add the sugar. As other posters said, if you don't add enough acid or sugar, the jam won't gel properly. A good rule to go by is to use at least 1 pound of sugar for every pound of fruit. Also, I noticed that the recipe specified "low heat," presumably via a gas cooktop. Those of us using an electric stovetop can interpret that direction as "medium heat."

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This is not the first time I noticed when watching a show on Food Network that what they use on the episode is different then the recipe. In the episode she used 1 1/2 cup sugar instead of 2 cups. The first time I made this was with the 1 1/2 cup sugar and cooked on low for 10 minutes, even though the sugar wasn't dissolved, I followed the recipe. It was runny but yummy. I saved it and used it with lemonade. The second time I made it, I used 2 cups. I found myself cooking it longer then what Ina has. Not sure how she came up with the time with the temp on low. Either way, love it and it's easy to make. Plus, my daughter helps out.

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Just a comment - It is the sugar that makes the jam thicken up. Those of you who cut back on the sugar cannot complain that their jam never set up. I often watched my Mother make jam from wild berries we had picked. She always said it was the proper amount of sugar that made it thicken up. She never used pectin. Great recipe, Ina!