Strawberry Marmalade

I'll admit that I'm not much of a canner.  I wish I had paid better attention to my Mom and Grandmother when they used to can.  I have to say, I'm kinda getting into it.  I have made a handful of things by myself.  Yes, that was a huge undertaking the first few times!

I saw a magazine the other day that had a few recipes that sounded good to me.  This was one of them.  I'm the only person in my house who likes orange marmalade.  The kids think it's gross, because it's not very sweet.  So, when I saw this I thought the strawberries would probably sweeten it up enough for even my kids to enjoy.  Yep, they loved it.

I'm such a dork...here is just one of many reasons why.
The first night we tried the marmalade, I served garlic butter rolls!  Seriously, there are a couple things wrong with this.  I didn't notice some store bought dough said "garlic butter" which, I wouldn't have bought.  I'm not into the fake butter taste.  Secondly, I didn't notice when I baked them.  My family was telling me it was great!  How sweet are they?  It wasn't until after dinner when I was bugged because I thought the marmalade was crap.  I checked the rolls package.  Garlic Butter, really?

The good news is, the marmalade isn't gross.  Just have normal bread.  ;)

Recipe comes from Taste of Home Canning & Preserving 2012.

2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 pouch liquid fruit pectin, 3 ounces

Peel outer layer of oranges and lemons; set aside.  Remove the white membrane from fruit and discard. Set the fruit aside.  Chop peels; place in a large saucepan.  Add water and baking soda; cover and bring to a boil.  Simmer for 10 minutes.

Meanwhile, section oranges and lemons, reserving juice.  Add fruit and juice to the saucepan with the peels.  Cover and simmer for 20 minutes.  Add strawberries.  Measure fruit; return 4 cups to the saucepan.  (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups).  Add sugar and mix well.  Boil, uncovered, for 5 minutes.

Remove from heat; stir in pectin.  Stir for 5 minutes to cool; skim off foam.

Carefully ladle into hot half~pint jars or freezer containers, leaving 1/4 inch headspace.  Remove air bubbles; wipe rims and adjust lids.  Process for 10 minutes in a boiling~water canner or store in freezer.

Yield: about 10 half pints

Serve with anything that doesn't have garlic butter in it ;)

Fresh Strawberry Cake

My spunky Madison wanted a strawberry cake for her 4th birthday.  If any of you have the pleasure to know her, you know that what Madison wants Madison gets.  I so love that about her.  Definitely a diva~in~training!  She informed me she wanted a cake just like strawberry shortcake, whatever that means.  This is what she got :)  It's a very sweet cake, of course, she loved it.

The fresh strawberry in the cake and frosting makes this more than just a doctored cake mix.  If you've got a girly girl, give this one a try.  If you want to frost the whole cake there is enough frosting to do so.  If you don't have three cake pans, just make a two layer cake.

Recipe slightly adapted from The Cake Mix Doctor Cookbook.

Cake~ 

1 plain white cake mix

1 3 ounce package strawberry jello 

4 Tablespoons flour

1 cup vegetable oil

1/2 cup granulated sugar

1/2 cup half and half

4 large eggs

1/2 cup fresh strawberries, finely chopped and (the juice from cutting)

Frosting~

1/2 cup salted butter, at room temperature

4 cups powdered sugar, sifted 

1/2 cup fresh strawberries, finely chopped and (the juice from cutting)

Preheat oven to 350 degrees.  Lightly butter and dust with flour three 9~inch round cake pans.  Set aside.  

Combine the cake mix, jello, flour, oil, sugar, half and half, eggs, strawberries, and strawberry juice in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.  Scrape the sides of the bowl, and beat for 2 minutes on medium speed.  The strawberries should be incorporated well into the batter.  Divide the batter among the three baking pans. 

Bake the cakes for about 33~35 minutes or until they spring back when lightly pressed and just start to pull away from the sides of the pan.  Place the pans on wire racks to cool for 10 minutes.  Invert each cake onto a rack, then invert again onto another rack so the cakes are right side up.  Allow to cool completely, about 30 minutes.  

Meanwhile, prepare the frosting.  Place the softened butter in a large mixing bowl and blend with an electric mixer on low speed until fluffy, about 20 seconds.  Add the powdered sugar and strawberries.  Blend on low speed until the frosting is creamy and a spreadable consistency.  If it's too thin, add more sugar.  If it's too thick add more strawberries.  

Assemble the cake.  Place one cake layer, right side up, on a serving platter.  Spread the top with frosting.  Add another layer of cake and frosting.  Repeat with third layer of cake and frosting.  The cake should resemble a torte with the sides left unfrosted.  If you want to frost the whole cake, go for it.  Decorate the top with fresh strawberries.  Serve at once or chill the cake until you are ready to serve.  

Store leftovers in the refrigerator.  

* If you use sliced strawberries on the top of the cake for garnish, put them on right before serving.  Strawberry juice will start to come out of them.  Not a big deal, just be aware.  :)

Way too sweet!