Get ready…this is all you will need:
Strawberry Jelly (2 Tablespoons per quart)
Simply remove the stems from a quart or two of strawberries.
Chop the strawberries finely until they are juicing all over the place. Sure you can stick them through a food processor, or you can take this tip from the Cleveland chef: To chop your strawberries fast, use two large knives and “karate” chop the strawberries moving back and forth across the pile. You are going to look so profesh!
Add 2 Tablespoons of jelly per quart of strawberries. If you are using strawberries that are not quite ripe and a little sour, just add a little bit of sugar, or honey.
Thinly slice each apple into round medallions. To keep from browning, brush with a little lemon juice.
Eat it as a snack or serve it as a dessert at your next picnic.