Strawberry Lovin

The boys and I have reserved Fridays as our Friday Fun Days this summer. Last Friday we went to a small little strawberry patch. We enjoyed picking two large flats of strawberries. G was not interested in filling the flats, but ate each one he picked. (Hence the stomach ache for two days after). We really had a great time and I feel so domesticated. I made two different recipes of Strawberry Jam and a Strawberry Pie. I have had lots of request for the recipes I used. I hope you enjoy them as much as we did! 

Freezer Strawberry Jam

4 cups of Strawberries (Hulled)

3 cups of sugar

1 box of low sugar pectin

3/4 cup water

1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

(Adapted from: All Recipes)

No Bake Strawberry Pie

1 pie crust, pre-baked

1 pint ripe strawberries (hulled)

1 package of strawberry Jell-O

2 tablespoons cornstarch

1 cup hot water

1/2 cup sugar

Whipped cream

1. Pre-bake pie crust as directed.

2. Cool crust completely.

3. Slice the strawberries into the pie crust. 

4. In a medium saucepan mix the package of Jell-O with cornstarch.

5. Add the water and sugar to the Jell-O mixture.

6. Cook over medium heat until mixture is boiling. 

7. Stir occasionally. (Great job for kiddos). 

8. Pour the boiling mixture over the strawberries. 

9. Place the pie in the fridge. ( I set it on a baking sheet to prevent spilling messes.)

10. Chill for 3-4 hours until the Jell-O sets). 

11. Service with whipped cream. Refrigerate leftovers. 

(Adapted from Food.com)