We are at the very tail end of the Florida strawberry season. This year, due to warm temperatures and adequate rain, we have a bumper crop. As a result prices are low and strawberries are plentiful. California strawberries are also starting to show up in the stores.
With so many strawberries available it is definitely time to make strawberry jam. Rather than give detailed instructions on canning on this blog, I suggest that you buy a reputable book on canning jams.
The recipe I prefer is in the old Joy of Cooking book I received as a wedding present 30 years ago. This recipe does not use pectin. Pectin is a convenience as it pretty much guarantees a good jell, but pectin does require more sugar to get a jell.
Another family favorite is strawberry shortcake. Just cut up your strawberries and mix in some sugar. Allow it to sit, refrigerated until juice forms and the sugar is completely dissolved. Many people in this country actually don't use shortbread as a base, but I like the recipe for shortcake in (yep, you guessed it) the Joy of Cooking. It is a true shortbread recipe.
Sometimes I make a quick strawberry side dish that is good served with pork. Mix a small amount of sugar with your cut up strawberries, then add a teaspoon full of balsamic vinegar. The vinegar really accents the flavor of the strawberries.
Enjoy the fruits of this spring season.