I probably should have reported this a couple of days ago, but the jam came out pretty good. We did freezer jam instead of regular jam because it is a lot easier, and less time consuming. We did end up with just over four pounds of yummy tasting, but a little bit thin jam. The reason we did freezer jam is that if you can the jam, you have to not only sterilize all the jars along with buying new lids, but you then have to heat the jars to a high temp otherwise they explode when you put the hot jam in. This was just too much work and prep time for us and would have taken hours longer. It is nice to have put fruit that would have spoiled to good use, and to have the basics of a new skill.