I. Love. Strawberries. I look forward to this time every single year - when I see those red, juicy berries awaiting me. When I was little, I would eat them plain, with sugar, with sugar in milk, in pies. I love strawberries (did I say that already?). So a couple of weekends ago, Ryan and I went to the farmer's market for one reason - strawberries. I'm sorry but what you get in the grocery store doesn't even hold a candle to farmer's market strawberries. Never had them from the farmer's market? You're missing out. Anyhoo, we went to the farmer's market for strawberries because Ryan was in serious need for my strawberry pie. Off we went! I didn't know exactly how many we were going to come home with...
Now, the next question was - "We have eight quarts of strawberries. What exactly are we going to do with them??" Here's what happened....
First, we made Instant Strawberry Jam
recipe courtesy of the Ball Instant Fruit Pectin package
4 c. crushed strawberries
1 1/2 c. Sugar
5 Freezer Jars
1 package of Ball Instant Fruit Pectin
1 - Stir sugar and pectin together, set aside.
2 - Add crushed strawberries and stir for three minutes.
3 - Put into jars and let stand for 30 minutes.
You can put some jars in the freezer and some in the fridge - freezer jam lasts for up to 1 year and it keeps in the fridge for 3 weeks.
Next, we made Strawberry Ice Cream
recipe from Better Homes and Gardens New Cookbook
4 c. Half and Half
1 1/2 c. Sugar
1 Tbsp. Vanilla (Nielsen Massey Vanilla Bean Paste)
2 c. Whipping Cream
4 c. Crushed Strawberries
Combine half and half, sugar, and vanilla in a bowl and stir until sugar dissolves.
Stir in whipping cream.
Add crushed strawberries.
Pour into ice cream maker and freeze according to manufacturer's instructions.
(it develops this lovely pink hue!)
Wait! What about the pie?? "Didn't you make the pie?" I'm sure you're asking. Of course - my husband wouldn't let me forget!!
recipe courtesy of my mom!!
2 c. Sugar
6 Tbsp. Cornstarch
2 c. Water
4 Tbsp. Strawberry Jell-o
2 regular frozen pie crusts
1 quart of Fresh Strawberries
Bake pie crusts according to package directions.
Combine sugar, cornstarch, and water in a saucepan.
Bring to a boil and cook until thick, stirring constantly (keep stirring until the mixture coats the back of your spoon).
Add gelatin and mix well.
Pour into pie crusts.
Put in fridge until set (overnight works best).
(Please forgive the lack of calorie info on this post!)