Anne's Strawberry Whip Cream Cake

• Pillsbury Yellow Cake- two 9" pans
• Berries for on top
• Fresh made Whipped Cream- Whipping cream with Powdered Sugar
• Homemade Strawberry Jam- Surejell- for less sugar kind- Use recipe on the box and make freezer jam
• Ingredients
• 2 lbs of strawberries (buy 4 pints) (4 cups crushed berries)
• 1 box Sure Jell Less or No Sugar Recipes Fruit Pectin
• 3 cups granulated sugar
• 1 cup water
• Instructions
1. Prepare and clean your jars with boil water & dry thorougly. You will need 3-4 pint jars or a combination of jars that will allow for 6-7 cups of jam between. Makes about 6 (1-cup) containers
2. Clean strawberries and remove the stems. Mash or chop them in a food processor until they are the consistency you desire. (I like mine very finely chopped) This should be approx 4 cups of smashed or chopped berries.
3. Exactly measure three cups of sugar into a large sauce pan. Add the box of Sure-Jell Less or No Sugar Recipes Fruit Pectin and stir well until thoroughly mixed.
4. Add one cup of water and stir and bring to a boil over medium high heat, stirring constantly.
5. Boil for 1 minute stirring constantly, remove from heat and quickly stir in the smashed berries (all four cups at once)
6. Stir until thoroughly mixed. Quickly pour into prepared jars making sure to leave at least ½ inch of space at top of container to allow for expansion during freezing.
7. Let jars sit without lids until completely cooled.
8. Once cooled clean tops and add lids, then allow jars or containers to sit out for 24 hours before freezing the jam.
9. Jam can be kept in refrigerator for up to 3 weeks or frozen for up to 1 year.