Strawberry Fields Forever

Our play group headed out to pick strawberries this week, an annual trip of ours. I always look forward to it. I feel such satisfaction in getting outside and working in the dirt. Maybe I should be a farmer. I also love being able to make things like my grandmothers used to. I like to make jam and pies. So, I was really motivated to pick as much as I could so I could make all these things when I got home.

I went a little overboard. (Geez, I could say that about so much!) I was a picking machine. I picked 21 pounds. Holy moly! This year's crop was definitly full of smaller berries than last year and because of the rain and lack of sunshine, the berries started to spoil faster. I needed to act fast! So, I did--- in two days this is what I did . . .

Strawberry Jam

This is no secret recipe, it actually can be found on the inside of a packet of Sure-Jell.

ingredients:

5 cups crushed strawberries (already washed and cut)

7 Cups sugar

1 packet Sure-Jell

Wash jars in extra hot dishwasher, leave in the steamy dishwasher until ready to fill. Boil the 2 piece lids, drain before using.

Prepare strawberries by washing, hulling, and roughly cutting any large berries.

Measure exact amount of fruit into a saucepan (I use a large pot).

Measure exact amount of sugar into a separate bowl.

Stir one box of Sure-Jell pectin into the fruit. Bring to a full rolling boil on high heat.

Stir in sugar quickly, return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat.

Ladle quickly into the hot jars filling to 1/8 from the top. Wipe the jars and the threads. Cover with the two piece lids. Screw tightly.

Katie's Upside-Down Seal Method:
Pace upside down on the counter for 15-minutes, then flip over, jars should seal, to test, press the middle of the lid with your finger.

Jam sets in 24 hours.

Strawberry Gelato Hearts

Alyssa loves to help make and eat this. If you have an ice cream maker, this is worth it!

1/2 pound fresh or frozen strawberries
3/4 cup sugar
1/4 cup cold heavy whipping cream

Pull off the leaves and stems of the strawberries and cut in half. Wash in cold water. Put the strawberries with all the sugar in a food processor and pulse for a few moments, then add 3/4 cup water and continue to process until liquefied. Whip the cream until it thickens slightly, to the consistency of buttermilk. Put the cream and the strawberries in a bowl and mix thoroughly.
Freeze in an ice cream maker according to the manufacturer’s instructions.

Use a spatula to fill silcone hearts with the gelato. Freeze in the mold. When ready to eat, remove the ice cream from the mold and serve.

Strawberry Rhubarb Pie
This is my absolute favorite pie! My grandma and I used to make it together when I was little. I love the combination of sweet and tart in this!

2 1/2 cups cut rhubarb (about 6 stalks)
2 1/2 cups cut strawberries
1 cup plus 2 tsps. Sugar
3 tbsp. flour
2 tbsp. butter
2 tsps. Orange or lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt

Blend sugar cinnamon, nutmeg, salt and flour. Add rhubarb and strawberries and toss until well coated. Pour into pie shell and dot with butter. Preheat oven to 425°. Bake 30 minutes then reduce temperture to 350° and bake for 30 minutes.

Strawberrries 'n' Cream Pie

1 8 oz. package of light cream cheese, softened
1/3 cup sugar

1/4 teaspoon almond extract

1 cup heavy whipping cream, whipped

1 baked 9 inch pie crust, I use the Pillsbury kind

1 quart strawberries, hulled

Beat cream cheese at medium speed iwth an electric mixer until creamy. Add sugar and almond extract, beating well. Stir in 1/4 of the whipped cream into the cream cheese. Fold in the remaing whipped cream. Spoon mixture into cooled pie crust. Arrange strawberries stem side down over whipped cream mixture. Cover and chill at least 3 hours.