Strawberry jam is the classic, but the addition of gooseberries makes for a slightly tarter alternative. It's also a good way of increasing pectin levels, as gooseberries have a higher pectin content than strawberries.
I used frozen fruit for this jam, strawberries I'd picked from a fruit farm a few weeks earlier, and gooseberries from the garden. Both types of fruit had been prepared (hulled or top and tailed) then simmered for about 15 minutes before mashing with a potato masher and then frozen.
If you're pushed for time this can be a good way of spreading the jam making over a few days.