Today the girls and I went strawberry picking at Wood's Orchard.
The girls LOVED taking the hayride back and forth to the strawberry field.
We were the only people in the strawberry field.
Time to start picking the strawberries.
The field was filled with big red juicy strawberries!
Jocelyn picked handfuls of them.
Then she took her strawberries down to Madison who was in charge of the box.
Madison and our box full of strawberries ready to take home!
When we got home we made:
Strawberry Freezer Jam
4 pints strawberries (8 cups)
2 1/2 to 3 cups of sugar
1 package of strawberry gelatin
1 envelope of Knox gelatin
Rinse strawberries, remove stems. Put berries in a large saucepan and crush with a potato masher. Pour sugar over the berries. Heat the mixture to the boiling point over high heat, stirring constantly. Reduce heat to medium and simmer for 10 minutes, stirring often. Stir in gelatin. Remove from heat and let stand for 30 minutes. Spoon mixture into containers. Let stand until mixture reaches room temperature, then cover with lids. Store in refrigerator or freezer; jam thickens as it cools. Keep in freezer up to 3 months or refrigerator up to 3 weeks. Thaw by leaving it in the refrigerator.
Strawberry Trifle
Angel Food Cake
2 lbs. of strawberries
Filling:
1 8 oz. Cool Whip
1 large package of instant vanilla pudding
1 cup of milk
1 cup of sour cream
Mix the cool whip, pudding, milk and sour cream together to make the filling. Then in a glass bowl, layer it by pinching off pieces of the angel food cake into bite size pieces putting that down, then a layer of strawberries, then a layer of the filling, repeating until you are out of ingredients.
