It’s fresh strawberry season, which means we can eat them out of hand, freeze them, make pie, have a fresh fruit salad, drown them in cream, or make jam – sooooo many varieties of jam.

© Alexander Orlov | Dreamstime.com

On this site:

• Strawberry-Mango Jam with Lime
• Strawberry-Raspberry Honey Syrup

Over at Food in Jars:

• Small Batch Strawberry Balsamic Jam
• Strawberry Maple Butter
• Honey Sweetened Strawberry Vanilla Jam(with Pamona’s pectin)
• Strawberry Ginger Jam (with pectin)

From Simply Canning:

• Strawberry Rhubarb Jam (with pectin)
• Strawberry Jam

Via Punk Domestics:

• Strawberry, Sage, and Red Wine Jam (doesn’t follow U.S. processing standards but sounds delicious, store in refrigerator)
• Strawberry Freezer Jam
• Strawberry Peach Jam
• Strawberry Cranberry Jam
• Plum Strawberry Jam

From the National Center for Home Food Preservation:

• Strawberry Kiwi Jam (with pectin)
• Strawberry Rhubarb Jelly (with pectin)