A few days ago I gave you a recipe for a wonderful fast Strawberry Pie. Someone asked if it was possible to make this same pie using jam in a jiffy in the gel versus the recipe given. The answer to that is a resounding yes. 🙂 The results are very similar but it’s a great way to use through your jam in a jiffy if you want to split it and use part for jam and part for strawberry pie. I don’t see anything bad about either of these things!
In other news a big shout out to our friends at the Petersen Family Farm who are now carrying jam in a jiffy side by side with their wonderful fruit offerings. The farm is open every day from 10 am to 6 pm and they really are some of the most awesome people we know. It takes a lot of work to keep a farm going in the middle of the city and they do a great job.
Jam in a Jiffy Strawberry Pie
1 baked pie crust or graham cracker crust
1-1.5 pounds of fresh strawberries, sliced (1 pound for a 9 inch crust, 1.5 or more for a 10 inch crust or a deep dish)
1 1/2 cups dry jam in a jiffy mix
1 package strawberry Kool Aid
2 cups water
1-2 Tablespoons lime juice – to taste
Combine jam in a jiffy mix, kool aid and water and mix until jam in a jiffy is complete dissolved. Let mixture sit for 5 minutes. This will give you a medium set. You can add more or less water depending on the set you desire. So start with a little less than you think you need, see how it sets and then add more a little at a time.
Fold gel into strawberries until desired ratio of gel to berry is achieved. Pour coated berries into pie crust and top with whipping cream. Refrigerate until ready to serve. This doesn’t cut really crisp, but it tastes amazing!