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Strawberry Jam

(recipe, Williamsburg Farmers Market)


The recipe was demonstrated by Two Girls and a Hammer at the “Discover You Can” canning demonstration at the Williamsburg Farmers Market on May 28, 2011.


  1. 4 lb. ripe berries
  2. 0 to 3 cups sugar (depending on taste preference-we use 2 cups)
  3. 1 packet Ball pectin No Sugar Needed formula
  4. tiny bit of butter
  5. 1½ Tbsp. of dried lavender


  2. Wash and hull berries, let drain.
  3. Add dried lavender to berries when you get about a cup hulled. This will give it time to rehydrate.
  4. Keep adding berries on top of the lavender.
  5. Pulp the berries to desired consistency.
  6. Put crushed berry/lavender mixture (4 lbs should be approx 7-8 cups of berries) into a stockpot, gradually add pectin and bring to a full rolling boil over high heat. You may add the butter to reduce foaming if desired.
  7. Add sugar and stir constantly as it returns to a boil.
  8. Boil hard for 3 minutes.
  9. Remove from heat, skim foam if necessary.
  10. Put in jars and process according to instructions below with ¼” headroom.
  11. Note: This jam needs 10 minutes processing time at sea level. Different times are needed for different food at different altitudes.
  13. Clean jars, rings and lids (wash lids by hand, jars rings, utensils etc. in dishwasher.) Keep lids and rings warm (crock-pot works well!)
  14. Sterilize jars in boiling water (this can take 30+ minutes)
  15. While jars are being washed and sterilized, prepare food.
  16. When food and jars are ready, remove jars from boiling water and fill with food (leave headroom according to individual food directions).
  17. Apply lids and rings fingertip tight, return to water, add enough water to cover jars 1-2 inches and return to boil. Boil for time indicated by food type.
  18. Turn off stove and remove jars from canner, set on towel to cool. Ensure all jars are sealed before storing.