I grew strawberry plants last year but did not get any strawberries...

The most natural way is to just cook them down with sugar and seal in canning jars. (Follow basic canning rules for jar prep. ) Cut berries into halves or quarters, to promote juicing, and let set in the sugar for a bit. Only add water to amount needed for a bit of juice. Cook until berries begin to break down. BEWARE....low and slow, or they will burn/ stick.

Congrats on your success! Here is a recipe for jam.... https://www.freshpreserving.com/strawberry-jam-%7C-making-strawberry-jam-%7C-ball-fresh-preserving-br1265.html

https://www.marthastewart.com/333822/strawberry-preserves

Check out this site but the net is full of recipes.

Congratulations on your abundant strawberry patch! As with many strawberry varieties, the first year is establishing themselves. You can look forward to many years of strawberries from now on. My strawberry patch is over 20 years old and I add a few new plants every year. I have a mish mash of varieties and have lost track of what all is out there.

Here are a couple "preserve" recipes:

https://www.williams-sonoma.com/recipe/strawberry-preserves.html

http://www.geniuskitchen.com/recipe/strawberry-preserves-121939

These will last 2 -3 months in the fridge.

If you want to go the full canning route, this recipe is similar to what what sister-in-law makes:

https://melissaknorris.com/strawberryjamrecipewithoutpectinandlowsugar/

I have only assisted in the process, we learned from her mom years ago, and my SIL and her mom are from Santiago, Chile where store bought pectin and other addatives were never used.

They called just the other day as my brother picked up a couple crates of pineapples ($1 per pineapple) and were working on a batch.

You can also freeze strawberries, and there are several ways to do this:

Whole Without Sugar - Berries should be dark red and fully ripe but firm. Remove stems and caps, then wash and drain the berries. Do NOT soak the berries. You can dunk them, but remove them promptly from the water. Place the berries on a pan in a single layer and freeze, uncovered, overnight. This will keep them from sticking together. Place frozen berries in rigid freezer containers, then put the containers back into the freezer.

Sliced With Dry Sugar Pack - Remove stems and caps. Wash and drain the berries. Cut them in halves, quarters or slices and place them in a large bowl. You can sprinkle up to 3 Tbsp of dissolved ascorbic acid and water solution over the berries, then add 1/2 cup sugar for each quart of strawberries. Stir gently until the sugar dissolves, being careful not to damage the fruit. Pack into freezer container, seal tightly, and place in the freezer.

Unsweetened Wet Pack - As before prepare the strawberries. Pack whole, sliced, or even crushed strawberries in a freezer container. Dissolve ascorbic acid in water to preserve color, and cover the strawberries with the solution. Whenever doing a wet pack leave 1/2 inch of headroom for a pint container, and 1 inch of headroom for a quart to allow for the expansion of the liquid. Seal and freeze.

Basic Syrup Wet Pack - Prepare the syrup by stirring 1 cup sugar into 1 cup of hot water; allow water to cool to room temperature. Stir in ascorbic acid to cooled syrup. This is enough syrup for 2 pints or 1 quart of berries. As before prepare the strawberries. Use whole, sliced or crushed berries packed into freezer container. Cover with syrup leaving appropriate headroom for expansion. Seal and freeze.

Frozen foods should not be refrozen a second time, so a pint container gives a more usable amount of berries. Ascorbic acid is effective longer than other antioxidant preservatives. Use 1/2 to 1 tsp per quart. Make sure you buy food grade ascorbic acid as it has other uses and grades. Citric acid makes foods slightly more sour than ascorbic acid but is a good substitute. The product Fruit Fresh is a combination of ascorbic acid and citric acid. Use the instructions on the back of the container.