Firstly, how was your long weekends Australian pals? Did you have some fun in the sun? I went to Canberra for a couple of nights to visit the in laws and ate a lot of great food and drank a lot of great coffee. And generally had a pretty great time.
Secondly, if you have a few punnets too many of these bargain strawberries you see everywhere (around Sydney) right now, may I suggest a batch of chia jam? It's my current obsession. I love that it takes like 20 mins, you taste the actual fruit because it's only sweetened a teensy bit with honey, AND it is super versatile. It may be called jam, but I use it in everything - my smoothies, on yoghurt, on toast and I even add a spoonful to soda water for a bit of flavour.
Strawberry + Blood Orange Jam
500g Strawberries, quartered
Juice of 1 Blood Orange
1 tbs Balsamic vinegar
2 tbs Honey
2 tbs Chia seeds
Put strawberries, balsamic vinegar and blood orange juice in a saucepan over low heat. Simmer for about 15 mins until soft.
Add honey and chia seeds and cook for another 5 mins then pour into jars and let cool completely. It will thicken up as the chia seeds start to gel.
Note: I like my jam chunky, but if you want it smooth, puree in a blender before adding chia. Chia jam won't last nearly as long as regular jam - you've got 1-2 weeks refrigerated tops (assuming it escapes your mouth for that long).