Gallery: 8 Ideas for Preserving Your Spring Strawberries

Perfect Strawberry Jam
Perfect Strawberry Jam

This jam is the way to really highlight those farm stand strawberries and preserve their taste through summer.

Get the recipe

[Photograph: Lucy Baker]

Strawberry Rhubarb Jam with Honey and Cinnamon
Strawberry Rhubarb Jam with Honey and Cinnamon

This tart jam made with rhubarb and strawberries goes perfectly with desserts like sweet breads, cakes, or even spooned over vanilla ice cream.

Get the recipe

[Photograph: Lucy Baker]

Strawberry Lemon Curd
Strawberry Lemon Curd

Incorporating pureed strawberries into lemon curd gives it the prettiest pink hue and just a touch of berry sweetness. The procedure is as simple as possible, with no double-boilers necessary. You can make this curd in a pot on the stove.

Get the recipe

[Photograph: Lucy Baker]

Strawberry Balsamic Black Pepper Jam
Strawberry Balsamic Black Pepper Jam

For a sophisticated spin on jam, try this balsamic vinegar, pepper and strawberry preserve. Just note that for this recipe, top quality ingredients are essential. Use the best farm stand strawberries you can find, grind your own black peppercorns, and bust out that expensive balsamic vinegar you hoard away for special occasions (you only need a few tablespoons).

Get the recipe

[Photograph: Lucy Baker]

Rhubarb-Strawberry Jam
Rhubarb-Strawberry Jam

A little heavier on the rhubarb side than strawberry, this jam is a great way to save any lingering stalks of rhubarb.

Get the recipe

[Photograph: Lucy Baker]

Cranberry Strawberry Jam
Cranberry Strawberry Jam

The key to this recipe is mixing sweet strawberries with frozen cranberries. They add a burst of flavor to this tangy, chunky jam.

Get the recipe

[Photograph: Stephanie Stiavetti]

Strawberry Kiwi Jam
Strawberry Kiwi Jam

A tablespoon of ginger gives this strawberry kiwi jam just the right kick.

Get the recipe

[Photograph: Lucy Baker]

Strawberry Mint Freezer Jam
Strawberry Mint Freezer Jam

With no-cook freezer jam you get to preserve the bounty of summer without the fuss, heat, equipment, and time that canned jams require. All you need is ripe fruit, sugar (or other sweetener), freezer jam-compatible pectin, and about 15 minutes of easy kitchen time. Before you know it, you'll be proudly scooping up homemade jam for toast, smoothies, yogurt, or just by the big spoonful.

Get the recipe and more tips on making freezer jam.

[Photograph: Kumiko Mitarai]