A Food & Travel Blog

Fresh Strawberries – Cut Them Up, Don’t Cut Them Out!

21/09/2018 | By

Celebrate the warmer weather by adding new season fresh strawberries to your menus – ‘cut them up, don’t cut them out’ and support our strawberry growers!

cut them up, don't cut them out - strawberries

It’s been a bugger of a week for Australian strawberry growers. A few acts of wickedness and malice have wreaked havoc on people who work bloody hard to get a crop to the stores. This evil has also cast a shadow over a delicious fruit that heralds the warmer months for Australians and one that is frequently celebrated in that most Australian of all dishes – the pavlova (shhh, don’t tell the Kiwis I said that).

But there really is no need to remove them from your shopping list. Strawberries are as cheap as chips right now and the best thing consumers can do to support growers is to get out there and buy up big.

If you ‘cut them up, don’t cut them out’, there’s no reason at all to be concerned about eating this sweet, summer favourite. Chop them across the middle, then slice them, or simply get one of those wire egg slicers and slice them with that – then go crazy with them while they’re so cheap.

Strawberries, fresh and ready for the freezer

Strawberries – sliced and ready for the freezer

Strawberries are hugely versatile, a good source of vitamin C and manganese – and just plain delicious.

Make jam, make strawberry sauce, bake with them, dry them, freeze them for smoothies, macerate them in booze (Cointreau, blackcurrant liqueur or the very gorgeous Chambord are all perfect) and serve with whipped cream, grill them, roast them (it intensifies the flavour), add them to salads, make a trifle, make a cheesecake or tart, make ice cream or sorbet.

Strawberries in Strawberry and rhubarb jam

Strawberry and rhubarb jam

I bought ten punnets the other day. I froze half for smoothies and made strawberry and rhubarb jam with the other half – the rhubarb gives a lovely, slightly sharp counterpoint to the sweetness of the berries. You’d be surprised to discover just how simple it is to make jam – there are even plenty of recipes online for microwave jam. And it’s delicious on my easy-to-make molasses bread – just saying. 🙂

This is about our food security and it’s up to consumers to take a stand. In this particular case it’s a sweet and delicious stand – so go for it!

Strawberries in Strawberry and rhubarb jam
Print Recipe
5 from 2 votes

Strawberry and Rhubarb Jam

This is so simple that I feel a little foolish calling it a recipe - but those who need guidance might appreciate it. The rhubarb and lemon help to cut through the sweetness of the berries.
Author: Amanda McInerney of www.lambsearsandhoney.com


  • 300 gms hulled and sliced strawberries
  • 300 gms sliced rhubarb
  • 300 gms white sugar I use jam-setting sugar
  • Juice and zest of one lemon


  • Place a saucer in the freezer.
  • Combine all ingredients in a heavy based saucepan over a medium heat.
  • Bring to the boil slowly, stirring constantly, until the sugar is all dissolved.
  • Cook stirring occasionally to prevent sticking.
  • After about 15-20 minutes start testing to see if it's set. Place a teaspoon of jam on the cold saucer. Set aside for a few minutes, then gently push it with your finger - if the surface wrinkles, the jam is set. If not, keep cooking for another 5-10 minutes before testing again.
  • Cool for 10 minutes, then carefully pour jam into hot, sterilised jars and seal. Cool completely before storing.


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  1. Peggy Bright

    5 stars
    Thanks for the recipe. I’ve been buying up strawberries and can make good use of this.

  2. Amanda

    Peggy – I reckon you could cut back on the sugar a little.

  3. Tania| My Kitchen Stories

    Lovely looking strawberry jam Amanda, and you know I have just been judging jams at the royal Sydney regional food comp 🙂

  4. Liz Posmyk

    Sage advice, Amanda. I’m delighted that my local IGA supermarkets here on the coast are still stocking them!

  5. Krista Bjorn

    5 stars
    Love this post so much. You’re a legend for turning this dreadful situation into a way to support strawberry farmers.