The other most obvious method of preserving the taste of strawberries for year-round enjoyment, is of course, preserving. A glut of strawberries is crying out for a jam-making session, resulting in jars of ruby-red preserves for breakfasts, afternoon teas, and Victoria sponges whenever desired.
A classic jam is made with equal parts fruit and sugar, boiled together until it reaches setting point, then stored in sterilised jars. Pectin is normally needed to help achieve the perfect set, so a jam sugar (with added pectin), lemon juice or another fruit such as apple, can be used to help this along. For those not keen on dealing with boiling pans of fruit and sugar, an easy no-cook jam could be the option. These can be set in the fridge or freezer and tend to have a softer texture, but can’t be stored for quite as long as traditional jam.
With jam flavours, the world is your oyster. Solo strawberry is a classic, but a mixture of berries (such as raspberries and blackberries) gives a more rustic, hedgerow preserve. A splash of Pimms would capture the essence of summer, or a little Champagne would make an incredibly special breakfast or afternoon tea treat. Infusing the jam with vanilla would be the perfect partner for a Victoria sandwich cake, while for something a little more unusual, black pepper or balsamic vinegar add a savoury note that balances wonderfully with the natural sweetness of the strawberries.