Strawberry Trifecta

I have truly been on a strawberry jam-making kick.  This strawberry/kiwi is the third batch.  The first two batches were plain strawberry and strawberry/rhubarb.  All of them were made with Pomona's Universal Pectin, which allowed me to sweeten to taste.

I made twelve jars of the strawberry/kiwi, but two jars had already been given away before I could get any photos.  The strawberry/kiwi is the tartest, the strawberry/rhubarb was the most expensive to make because of the price of rhubarb (!!) (I do think it's my favorite, though), and the plain strawberry was also delicious.   If my grocery store keeps having affordable strawberries, I am tempted to try strawberry/honey jam, too.

There were enough leftover strawberries to make what in my family is known as strawberry shortcake.

This is not really a shortcake.  It's just a yellow cake covered with sliced sweetened strawberries (and usually a dollop of whipped cream), but it's one of our favorites.

And with the strawberries that were left over from the cake:

Just pour a little milk on top and eat up -- mmmm.