Strawberry Jam

I got some strawberries from Bountiful Baskets this week and still had a bunch of fruit left over from last week. So I decided to make strawberry jam before they went bad.

Tools:

Cutting Board
Potato Masher
Sauce Pan
Spoon

Ingredients:

1 Container Strawberries
1 1/2 Tbs Pectin
1C Sugar

Directions:

Cut and mash the strawberries.

Place in sauce pan on medium heat, Add pectin in and stir. Bring to a boil and stir continuously until thickens. Then add sugar in the mixture and bring back to a boil and let it boil for 1 minute solid while stirring.

Let cool and place in a container then refrigerate it(lasts 3 weeks) or freeze it(lasts 3 months).

Strawberry Peach Tartlet

I made these tartlets because I had some left over Phyllo dough to use up as well as a 2 bags of frozen fruit that needed to be used. They were easy to make and really yummy.

Tools:

Cutting Board
Knife
Sauce Pan
Muffin Pan
Spoon

Ingredients:

12oz bag Frozen Strawberries
12oz bag Frozen Peaches
8oz Phyllo Dough
1 Tbs Honey
1 Tbs Butter
1 tsp Vanilla
1tsp Cinnamon
Pinch of Salt

Directions:

Pre-Heat oven to 350°F. Start by thawing phyllo dough in the packaging. While dough is thawing, combine in sauce pan the strawberries, peaches, honey, vanilla, cinnamon, and pinch of salt. Cook for 20 minutes until all fruit is thawed and the sauce is combined together. Then add the butter, mix until melted completely. Take off stove and cool.

While the fruit sauce is cooling, roll out phyllo dough and separate it in half. Cut into 4inx4in squares. Cut out at least 12. Place squares into muffin pan.

Then fill each cup with the cooled down fruit mixture 3/4 of the way.

Bake for 30-40 minutes or until phyllo is brown and sauce is bubbling.

Then cool and enjoy!