Thomas007, certainly everyone will have different tastes, and you may find that you just don't like mead. I'm not an expert, but from what I've been reading on the forums (the two sticky posts in the mead forum are quite good
https://www.homebrewtalk.com/f30/ ), young JAOM may be a pretty poor choice for judging all meads by.
What I've learned recently is that pretty much all meads improve with aging, and I mean aging in terms of a year or more, not a just a couple of months. Also, expert mazers say (in the second sticky post in the mead forum but also this thread is very interesting:
https://www.homebrewtalk.com/f30/its-time-dispell-myths-through-testing-379019/ ) that you can significantly improve the starting nose and taste of a mead after fermentation if you create a very favorable environment for your yeast (degas often in primary to remove CO2, oxygenate, maintain a good temperature, staggered nutrient addition, pH balance, and so on).
All of those fiddly activities are antithetical to the JAOM recipe. The whole point is that it is brain-dead simple, but the price we pay for that simplicity is mead that doesn't taste as good as possible when young, and might require some aging. Some people only enjoyed their JAOM after a year or more.
I would suggest trying mead from a retail store or pub, if you can find some, to get an idea of what a traditional mead is supposed to taste like. I found a bottle of Chaucer's mead for $13 at a local liquor store, and even though I've seen people on this forums trash that brand, I enjoyed it. It wasn't the tastiest beverage I've ever had, but I would drink more of a mead like that, and I hope to make better. (I happen to prefer my white wines sweet, so that may help me.) I can also get mead at a local pub. None of the mead I can get locally is very adventurous though, so I'm looking forward to tasting the mead I'm working on (blueberry is my first, but I have some JAOM going too).
Hopefully your JAOM improves, but even if it doesn't, you haven't invested much time, money or effort into it, and that is probably the best thing about this recipe.
Cheers!