Mom's jam

I love my mother! She is an efficiency expert, especially in the kitchen. Proof of this is when I called her for her scrumptious strawberry freezer jam recipe. We almost always had a patch of strawberries and couldn't wait to get enough to make a batch of jam. She's even made some with the grandkids. When I asked her how she made it, this is what she said:

"Oh, I don't have it written down. I just follow the directions on the insert in the package of SureJell."

Okay then. There you go.

She said the same thing about pumpkin pie, by the way. Follow the directions on the back of the Libby's pumpkin can.

Follow-up

After this was posted, mom sent me this email:

Nessa,
Thought I had passed this along already. I now use Ball No Cook Fruit Pectin that comes in a pouch. I am attaching 2 things that explain it. I really like it better to use.
Enjoy and Love,
Mom

Follow the directions on the back exactly as they are written. This is a “soft” jam but
uses far less sugar. I started using this several summers ago when Kate brought it to
my attention. Thanks Kate! I buy it at Wal*Mart or OSH (Orchard Supply Hardware).
About $2/ packet. Makes about 5-6 cups.

Low Sugar Strawberry Freezer Jam

1 Pouch Ball Fruit Freezer Jam Pectin
1 ½ cups Sugar
4 cups crushed strawberries, (about 2 heaping baskets)

Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Add crushed strawberries. Stir for 3 minutes. Serve immediately, if desired. For longer storage, ladle jam into clean freezer jars*, leaving 1/2-inch head space; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
*You can use glass jars with this recipe.

TIP: Crush berries in a 13X9” pan with a potato masher.
Use exact amounts in recipe for best results.