Strawberry Squash Recipes

Steps:

• Halve strawberries & place in a bowl. Sprinkle w/the sugar, stir to combine & leave for 30 min for juice to be extracted.
• Using a blender or immersion blender, puree strawberries & juice created.
• Add ice cream, milk, lemon & orange juice, lemon zest + confectioner's sugar & blend till well-mixed.
• Pour into 4 glasses & add 1 ice cube to each glass.
• NOTE: I entered this recipe as written, but dislike a watered effect from ice cubes. So I freeze the milk in a freezer container as my 1st prep step. Using very cold milk w/ice crystals that often form means no ice cubes are needed when prep is done & you are ready to serve.
• VARIATION: Replace strawberries w/canned or fresh pineapple & use vanilla ice cream.

Steps:

• Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
• Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.