from Lynette Jandl

Ingredients

4 c. ripe strawberries
4 c. white sugar
1 box Sure-Jell powdered pectin
3/4 c. water

Directions

1. Wash and hull strawberries; crush thoroughly to end up with 2 cups.
2. Stir in sugar. Let stand 10 minutes.
3. Combine pectin and water in saucepan. Bring to boil; boil 1 minute, stirring constantly.
4. Stir hot pectin into berries; continue stirring. Sugar may not dissolve completely.
5. Ladle jam into freezer containers. Put lids on immediately. Let stand at room temperature 24 hours or until set.

Keep in the refrigerator for a few weeks or freeze for up to a year.

from Lynette Jandl

Ingredients

1 cup hulled strawberries
3 tbsp powdered sugar
8 oz cream cheese, softened

Directions

1. Either pulse the ingredients in a blender or first mash the berries with a fork.
2. Mash berries in with the sugar and cream cheese until thoroughly blended.

Can be used immediately or refrigerated for later.

Excellent on fresh bread, bagels, Ritz crackers, almost any cookie or cupcake you can think of.