Charlotte Fresh and hubby indeed jammed it up this weekend using the strawberries I picked at Hall Family Farm. Have a look at the fruits of our labor:
Yes, I know the berry flesh is floating at the top, but I didn’t know to let it set for a few minutes off the stove and stir before funneling into the jar for more even distribution. Better technique next time – but it sure does taste good!
Here are some pics from the sticky, but fun process:
So, we had some leftover jam that didn’t go into the jars, and we were looking for a reason to eat it. I decided to give my friend Bill’s cobbler recipe a whirl. Here it is with a few of CF’s tweaks (thanks, Bill!):
Fresh Recipe: My Buddy Bill’s Strawberry Cobbler (tweaked by yours truly)
- 1 stick of unsalted butter
- 2 C self-rising flour
- 1 & 1/2 C sugar + about 2-3 Tbs extra for covering berries
- 1 & 1/2 C milk
- 1 pound fresh strawberries – washed, dried and cut in half
Preheat oven to 350 degrees. Cover the berries in a layer of sugar and let the juices run out for about 10 mins. Drain.
Melt the stick of butter at 350 degrees in a 13×9 pan.
Mix the flour, sugar and milk until you get a smooth batter. Let the batter sit for a few minutes.
Pull the melted butter pan out of the oven and carefully pour the batter in. Dot the batter with the berries.
Bake at 350 degrees for 45 minutes or until done. Let cool in pan on a rack, then serve with whipped cream and melted strawberry jam for extra goodness.