In a medium saucepan on high heat, combine 3 cups berries with 2/3 cup natural cane sugar and 2 tablespoons fresh lemon juice; bring to a boil for 1 minute. Lower heat to medium; stir with a whisk until thick, approximately 10 minutes. Let cool. Spread on croissants or muffins, drizzle over ice cream, or use as a crepe filling. Use within five days and store in sterilized jars.
After rinsing, pat berries dry with a kitchen towel, spread on a rimmed cookie sheet, and place in freezer for 2 hours to keep the berries from sticking together later. Transfer berries into glass mason jars and screw on the lids. Return to freezer and use within 6 months in smoothies, pancakes, or baked treats.
Let berries take center stage in a satiating salad. Combine blueberries and quartered strawberries with mixed salad greens, ¼ red onion (sliced), ¼ fennel bulb (sliced), and shaved Parmesan. Toss with whisked balsamic vinegar, Dijon mustard, and olive oil. Add grilled chicken, baked tofu, or garbanzo beans for a protein boost.