Since it’s almost Mother’s Day, I thought I’d share with you a little about my Mother, her friends knew her as Marge. My Mother was one of the kindest people I ever knew. She never asked for much just for us to be happy and successful at whatever we did. She was our confidant, cheerleader and friend.
If you asked her I don’t think that she would have considered herself to be much of a homemaker or cook, yet she was the glue that kept the house and all the daily schedules together. She was always involved with our lives and spent much of her time volunteering.
While Liz and I where planning out what recipes we would be sharing this week we decided to share one of our favorite recipes from each of our Mother’s collection of recipes. Now like I said, my Mother did not consider herself a cook and she wasn’t one for frilly recipes, so after a little digging I found her recipe for Strawberry Freezer Jam. As a kid this was my favorite treat, I would easily eat a half pint just for breakfast.
Even though this is a simple recipe I can still remember my Mom cursing under her breath (yes she cursed) occasionally, when it wouldn’t gel together. I didn’t mind though, it was still delicious.
Liz has a collection of my Mom’s aprons, this beautiful one with the pink roses was one of her’s. And if we remember correctly, the strawberry carrier is from my parents’ barn.
Update: We have had some questions about the jars we used. They are half pint glass jars with plastic lids. Doug found them at Walmart in the Housewares area. Here is the information on freezing in glass jars from the National Center for Food Preservation…
“Can glass jars be used for freezing?
Regular glass jars break easily at freezer temperatures. If using glass jars, choose wide-mouth dual purpose jars made for freezing and canning; these jars have been tempered to withstand extremes in temperatures. If standard canning jars (those with narrow mouths) are used, leave extra headspace in liquid packs (3/4-inch for pints; 11/2-inches for quarts) to allow for expansion of food during freezing and completely thaw food before removing it. Do not use regular canning jars for foods packed in water.”
- 2 cups fresh mashed strawberries
- 4 cups sugar
- ½ cup liquid pectin
- Cut up strawberries and mash in a bowl
- Add sugar and stir, let set 20 minutes
- Gradually add liquid pectin and stir 2-5 minutes
- Pour into ½ pint jars or other freezer container
- Let firm at room temperature before freezing
Liz says...I love having a quick, easy and of course delicious jam recipe.
What recipe do you remember growing up? Do you make it now?