Strawberry Jam
6 quarts strawberries3 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
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