mary bales' freezer jam

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

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.

★★★★★ 1 Review
serves Many
prep time 35 Min
method Stove Top

Ingredients For mary bales' freezer jam

  • 1 3/4 c
    (1 qt.) crushed fresh strawberries
  • 4 c
    sugar
  • 2 Tbsp
    lemon juice
  • 1/2 bottle
    certo fruit pectin
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How To Make mary bales' freezer jam

  • 1
    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.
  • 2
    Spoon jam into small jars or plastic containers with lids and cover immediately. Let stand at room temperature for 24 hours to set.
  • 3
    Keep jam in freezer. Keep what you can eat in the refrigerator. Makes about 5 cups.
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