I made some impromptu jam after seeing rhubarb at the market. Yum: sweet strawberries and tart rhubarb - and I think rhubarb always adds such a home-made-goodness taste. The following recipe is rather approximate - but jam is one of those nice, imprecise things to make in the kitchen on a lark.
Take about two pints of these and hull them, then mash them slightly.
Chop about 5-7 stalks of these into 1 inch pieces, simmer with a little water - just covering - until slightly mushy. Drain. Add strawberries and about 1 tablespoon of balsamic vinegar or lemon juice. I added sugar with pectin (perhaps a German peculiarity?), about a cup and a half, but if you want a more congealed texture, add more pectin - and you may want more sugar. I'm trying to cut down a bit! Bring to hard boil for 3-4 minutes. Take off heat to cool. Pour into two prepared jam jars.