I put the call out on Facebook looking for ideas, and my aunt sent me a recipe for fresh strawberry jam. It did not require any cooking or special canning equipment, which was great, as I've not ever canned jam before.
After a quick trip to pick up some plastic Ball jars that are specially made for the freezer, some pectin powder made specifically for freezer recipes, fresh lemons, and a bit more sugar, I was ready to get started.
I cut the tops off all the strawberries. After popping a couple of them in my mouth to do some quality taste testing, they got the thumbs up for the jam.
If you use a wide-mouth funnel, it will make the task of filling the jars a lot cleaner. Be sure not to fill them over the fill line, or else when you freeze it, it will expand and pop the lid off while in the freezer.
Place a label on the jars stating what the contents are, especially important if you are making raspberry jam too!
One batch I customized by adding some vanilla bean paste. This batch will be used with more dessert-like recipes, rather than on toast or biscuits.
Once you've filled the jars, put them in the freezer for 24 hours.