Fresh Strawberry Pie

* 1 C sugar
* 1 C Water
* 3 T strawberry gelatin mix
* 1 Pint Fresh Strawberries
* 3 Heaping Tablespoons Cornstarch
* 1 pie crust, cooked and cooled (The recipe for my crust may be found here I made a recipe and a half for a bit thicker crust)

Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream.

What You Need:

2 pints strawberries

4 fresh peaches, sliced

2 (6 oz.) cans frozen pineapple juice

24 ice cubes

4 C sparkling mineral water

How to Make It:

Place the strawberries into the blender.

Add the sliced peaches.

Place the juice concentrate unthawed into the blender.

Cover and puree until well combined.

Gradually add the ice cubes one at a time and puree after each addition.

When the last ice cube is added continue to puree until the mixture is smooth and creamy.

Immediately pour the mixture into a large punch bowl.

Pour the mineral water into the bowl and stir to combine.

Garnish the top with slices of strawberries.

Serves: 24

What You Need:

1 pt boxes of fresh strawberries, washed, drained and hulls removed

2 1/2 C of fresh pineapple, peeled and finely chopped

7 C sugar

2 pkgs (1 3/4 oz) powdered pectin

1 C cold water

4 pt freezer containers with lids

How to Make It:

Place strawberries in a large mixing bowl.

Crush the strawberries with a potato masher.

Measure out 2 1/2 C strawberries and place in a separate bowl.

Add the pineapple to the strawberries.

Slowly add the sugar and stir until well combined.

Place the cold water in a saucepan over medium heat.

Add the pectin.

Stir continuously until water begins to boil.

Boil 1 minute.

Remove from heat.

Pour the water mixture into with the fruit.

Stir well to combine.

Continue stirring 4 minutes.

Pour into the pt freezer containers and cover.

Let stand at room temperature for 24 hours.

Freeze after 24 hours.

Jam will stay good in the freezer for up to 6 months.

To use, remove from freezer and allow to come to room temperature, about 1 hour.

Cover and refrigerate for up to 3 weeks.