Dawne adds that "if freshly picked strawberries were stewed with a bit of sugar, it would make fresh preserves and would be delicious for the sponge."
2 cups strawberry preserves
¼ cup sugar
½ envelope gelatin
½ cup cold water
1 cup whipping cream
Put fruit and sugar on stove and let come to a boil.
Dissolve gelatin in cold water.
Remove fruit from stove, add dissolved gelatin and let it cool. Add cream which has been whipped and let stand overnight. Serve in dessert dishes with cream.
An excerpt from Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes
The Albert County Museum cookbook: Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes is only $8 (including tax) for 200+ recipes, as well as stories about the people and foods of Atlantic Canada. Buy 10 copies and get one free! Order at albertcountymuseum.com/cookbook or pick up a copy (or two) at the Albert County Museum in Hopewell Cape.