This time of year brings back memories; memories of picking fresh fruit with my Mom. Whether it was picking peaches and strawberries from Huber's farm or stopping on the side of the road to pick blackberries; these are the fond memories I have of my Mom in late Spring.
What better way to pay tribute to her, then by passing those memories down to my children. So today I set out with my five year old in hopes if "capturing" enough strawberries to make some freezer jam and save some for eating later.
In years past I have taken some of my older boys to pick black raspberries or blueberries, making them in to preserves. But although they were all good there was still something missing. Some quality that was just out of reach. After loosing my Mom at the end of January I wanted to do her proud. Then I remembered how we used to make strawberry freezer jam. It's like bottling summer in a jar.
The below recipe will make enough for three pint sizes or six half pint jars. It can be made with store bought berries but you will never quite know what everyone is raving about if you do. It will store in the refrigerator for up to three weeks (if it lasts that long!) or can be stored in the freezer for up to a year. Just take it out to thaw and enjoy!
5 cups crushed fresh strawberries (with juices)
2 cups sugar
6 tbsp of Ball's RealFruit Pectin (for no cook freezer jam)
Start off by hand crushing 5 cups of strawberries with a potato masher. In a separate bowl combine sugar and pectin. Add fruit to the bowl and stir for three minutes. Ladle jam in to freezer jars and allow to sit for 30 minutes. Done.*
* recipe handed down from my Mom is actually the recipe from the box.