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.”

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Strawberry Freezer Jam

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  • Total Time: 10 mins
  • Yield: 46 Half Pint Containers 1x


An easy strawberry jam. Recipe from Originally from Marge Latham


  • 2 cups fresh mashed strawberries
  • 4 cups sugar
  • ½ cup liquid pectin


  1. Cut up strawberries and mash in a bowl
  2. Add sugar and stir, let set 20 minutes
  3. Gradually add liquid pectin and stir 2-5 minutes
  4. Pour into 1/2 pint jars or other freezer container
  5. Let firm at room temperature before freezing


Doug says…this was one of my favorite treats growing up.

Liz says…I love having a quick, easy and of course delicious jam recipe.

  • Prep Time: 10 mins

What recipe do you remember growing up? Do you make it now?

Linking to…Show & Tell Friday, Ingredient Spotlight



  1. I use to can jams years ago & I’d love to try freezer jams…where do I purchase those half pint containers you have pictured? Thanks =)

  2. I LOVE freezer jam! In fact, it’s the only kind I make these days. If the jam doesn’t gel, use it for syrup on pancakes!

  3. Oh Boy!!! My grandma made this and I could eat half a pint for breakfast too(or anytime for that matter) and I am a girl and girls aren’t supposed to do stuff like that! Thanks for bringing back that memory for me!
    Nice visiting you- Have a Happy Mother’s day and Pink Saturday!
    Sparkly Hugs,
    Tobi and the Pixies!

  4. The little containers you have pictured, are they plastic? I just bought a large flat of strawberries yesterday. I’ll be saving some for strawberry rhubarb pie and using the rest to try your freezer jam recipe. Thanks!

  5. I have never had freezer jam and I’m not entirely sure I’ve ever had strawberry jam of any type but I will keep this in mind for when we go to the local u-pick strawberry farm.

    • Hi Janice,
      Yes you could use Splenda or Truvia, just decrease the amount making it equal to the amount of sugar. I think it’s 50%, so 1/2 sweetener = 1 sugar.

      • I thought that Splenda was measured the same as sugar. Example: cup for cup

        • Hi Marcia,
          I think it depends on what kind of Splenda you use. I found a conversion chart that might be of help.
          I know with Truvia Baking Blend it’s 50%. Hope that helps.

  6. Linda Larkin Reply

    I made the Strawberry Freezer Jam, but it turned out gritty, all the sugar didn’t dissolve. I used plastic freezer containers, which i don’t think should have made a difference.

    • Hi Linda, I’m sorry you had trouble. I’m not sure why that would happen. Did you let it set long enough? Maybe the strawberries were not quite ripe enough.

  7. I’m going to make this batch with brown sugar and use less . And I would think it would be thicker .I’ve read brown sugar and less in ruhubarb jam i’ve read were different people claim it was runny then didn’t let it cook long enough. Ii use Bron sugar in a number of things I make it carmelize which is perfect for jam not to mention you use less I’ve made cherry, raspberry, strawberry,and pieapple which is my brothers favorite I’m also going to make a batch of watermelon I will let you know how it taste .I also made strawberry/bannana it was also me if jello makes I use it like the old saying if Betty crocker makes it I bake it same with the jello company!

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