Any-Berry Jam

4 cups crushed blueberries, blackberries, raspberries, or strawberries (hulled). Crush the berries with a potato masher before measuring. If the strawberries are not crushably ripe, slice them first.
1 ½ cups sugar
1 pouch powdered or liquid pectin

Put the berries in a large, heavy pot. Stir together the sugar and pectin in a bowl (if you are using liquid pectin, skip this step), then stir the sugar and pectin thoroughly into the berry mixture. Bring the berries to a boil over medium-high heat, stirring constantly. You are looking for a full, rolling boil--the kind that can't be stirred down. Boil for one minute, then ladle the jam into very clean jars (leave an inch of headroom for expansion in the freezer), cap, cool to room temperature, and then use or freeze.

(It needs to be frozen as it has much less sugar than what you need to store at room temperature.)

Makes 4-5 cups

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Strawberry and feta salad

Mixed greens (arugula, mizuna, and spinach)
sliced strawberries
feta
toasted sunflower seeds

Balsamic vinaigrette:
2 T vinegar or lemon juice or a combination of the two
Salt and pepper
6 T oil
Optional: 1-2 cloves crushed garlic (or 1 teaspoon crushed shallots)

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Strawberry and balsamic ice cream

450g (1lb) strawberries, washed, hulled and chopped
3tbsp balsamic vinegar
300ml (10fl oz) double cream
1 x 218g tin condensed milk
200ml (7fl oz) ready-made custard

Line a 900g (2lb) loaf tin with clingfilm. Place the strawberries in a bowl with the vinegar. Stir and leave to marinate for about 30 minutes.

Whizz the strawberries in a food processor until smooth. Pour the double cream into a bowl and whisk until it forms soft peaks. Stir in the condensed milk, custard and strawberry purée.

Pour the mixture into the lined tin and freeze for up to 6 hours. Remove from the freezer 10 minutes before serving.

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Sparkling strawberry jelly

450g (1lb) strawberries, washed, hulled and quartered
Juice of 1 lemon
100g (3½oz) caster sugar
8 gelatine sheets
1 bottle of sparkling rosé wine or prosecco
24 halved strawberries

Place the 1lb of strawberries in a bowl and sit over a pan of simmering water. Add the lemon juice and caster sugar. Cover and steam for 30 minutes.

Pour the strawberries and juice into a muslin-lined sieve and leave to drip for 2-3 hours. Do not press the pulp through the sieve, or this will make the juice cloudy.

Discard the pulp. Soak the gelatine sheets in a bowl of cold water to soften. Heat the strawberry juice in a pan until just beginning to boil.

Squeeze excess water from the gelatine sheets, add to the hot juice and stir until dissolved. Cool slightly. Mix in the sparkling wine and leave to cool completely.

Place 3 or 4 strawberry halves in the glasses and pour over the jelly. Chill until set

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