Strawberry Jam

2 cups crushed strawberries (about 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box Fruit Pectin
6 half-pint jars with lids

Rinse jars and lids with boiling water.  Dry thoroughly.  Stem and crush strawberries, 1 cup at a time.  Pour 2 cups crushed strawberries in large bowl and add sugar.  Let stand 10 minutes, stirring occasionally.  Mix water and pectin in small saucepan.  Bring to boil on high heat, stirring constantly.  Continue boiling and stirring 1 minute.  Add to fruit mixture and stir 3 minutes or until sugar is almost dissolved ( a few crystals may remain).  Fill all containers immediately, leaving about 1/2 inch  empty at top.  Wipe off top edges and immediately cover with lids.  Let stand at room temperature for 24 hours.  Jam is now ready to use.  Store in refrigerator up to 3 weeks or in freezer up to 1 year.  Thaw in fridge before using.

Easy Brownie Shortcake Dessert

1 pkg (19.5 oz) brownie mix
1 container (16 oz) sour cream, divided
1 cup thawed cool whip
1 Tbsp powdered sugar
1 tsp vanilla
3 cups cut up mixed strawberries and peeled kiwi

Preheat oven to 350 degrees.  Prepare brownie batter as directed on package; stir in 1/2 cup sour cream.  Spoon into greased and floured 9-inch round cake pan.  Bake 45 minutes; cool 10 minutes.  Remove from pan to wire rack and cool completely.  Mix remaining sour cream, whipped topping, sugar and vanilla.  Cut brownie horizontally in half.  Place bottom half on plate; spread with half of the sour cream mixture.  Cover with tip of brownie, remaining sour cream mixture and fruit.  Store in refrigerator.