Recipes

Strawberry Jam

6 quarts strawberries
3 cups sugar
4 lemons
2 Granny Smith apples

1. wash and cut strawberries into small pieces and place in a large, heavy bottom, stock pot or Dutch oven

2. Add sugar and juice from 4 lemons.  Add the zest of one whole lemon and stir.  Turn burner on medium and let the mixture come to a boil.

3. Peel and grate both apples; when strawberries come to a boil add grated apple. 

4.  Allow mixture to cook down (about 1/3) and stir frequently to avoid burning.  This will take about 1-2 hours.

5. Turn off heat and allow mixture to cool to room temperature.  Will last about 2 weeks in the refridgerator.

***If you want to preserve the jam, follow instructions for cold water canning method.  This recipe will make about 9 8oz jars.

Strawberry Upsidedown Cake

1 box yellow cake mix (batter prepared as directed)
2 cups strawberries (crushed)
3 cups mini marshmallows
package of strawberry jello

Preheat oven to 350.  Spread crushed strawberries into bottom of 9x13 pan or 2 square pans.  Sprinkle jello powder over strawberries (you will only use about 1/2 of the package) and add mini marshmallows.  Pour batter on top and bake for about 40 minutes or until a toothpick comes out clean.  Cool slightly then run a knife around edges of pan(s).  Place a platter on top of pan and invert the cake so strawberries are on top.  Serve warm with some whipped cream.

***I added about 1/4 cup of rhubarb sauce to the strawberries and it turned out great