Strawberry Saturday

“Strawberries are the angels of the earth, 

innocent and sweet with green leafy wings reaching heavenward.” 

~Terri Guillemets

The Amish fruit and vegetable stand is back in business and today they had rows and rows of beautiful strawberries, my grandson's and my favorite fruit.  I bought a flat....

and froze some...

 and made some frozen strawberry yogurt with this recipe:  

1 pound fresh strawberries

2/3 cup sugar

1 cup plain, whole-milk yogurt

1 tsp. lemon juice

Slice strawberries into small pieces. Toss in bowl with sugar, stirring until sugar dissolves. Let stand for a little while.  Puree strawberries and liquid with the yogurt and lemon juice. Refrigerate for an hour and then freeze in your ice cream maker.  

My ice cream maker is new--an attachment for my Kitchen Aid mixer and this was really easy to make and really good to eat!

And finally after dinner, I made a batch of strawberry rhubarb jam, another favorite of mine...

using this recipe:

2 cups crushed strawberries

2 cups chopped rhubarb

1 package powdered pectin

1/2 cup lemon juice

51/2 cups sugar

Combine strawberries, rhubarb, powdered pectin and lemon juice in a large saucepot.  Bring to a boil over high heat.  Add sugar, stirring until dissolved.  Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.  Skim foam.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust two piece caps.  Process 10 minutes in a boiling water canner. 

All sweetness!