They sell gigantic and often tasteless strawberries all year round at the supermarket, but when the local farmers start wheeling and dealing these heavenly berries, I go insane. Often over $4 per pint, local strawberries seem pricey, but they are so worth it because they taste like they have been ripened in the sun not like they have been sitting in the refrigerator section of the produce isle. There are so many things you can do with these little treasures.
I have been on a jam rampage. Straight out of the 1970 Blue Ball Book of Canning, I make the trusted and true strawberry jam recipe, but I half the amount of strawberries and 1/4 the amount of sugar and it comes out great.
Strawberry Jam 2 Quarts Crushed Strawberries 3-6 C. Sugar 1/4 C. Lemon Juice (optional)
Slowly bring ingredients to a boil then fast boil it, stirring often, for 40 minutes until it passes the jam test. Hot water boil for 10-15 minutes in sterilized ball jars.