My late mother-in-law, Mary Bales, always came to visit us in South Bend, Indiana, every June when the strawberries were ripe. We would pile into the car and go to Hilltop Farms to pick the strawberries. The aroma in the car going home was out of this world. When we arrived back at my house Mary showed me how to make freezer jam. I never knew it could be so easy. We had jam all through the winter all the way up until the next strawberry season. Mary is gone now but her wonderful recipes live on.
Wash strawberries and remove hulls. Thoroughly mix crushed strawberries with sugar and let stand for 10 minutes. Meanwhile, combine lemon juice with Certo and add to fruit mixture. Stir the whole thing for 3 minutes.
Spoon jam into small jars or plastic containers with lids and cover immediately. Let stand at room temperature for 24 hours to set.
Keep jam in freezer. Keep what you can eat in the refrigerator. Makes about 5 cups.