We went to the Strawberry Festival in Marietta this week where Beechwood Farms was the featured strawberry farm vendor. We’ve been to several farms that have a strawberry season, but this one is by far the best so far!  The berries were huge and super dark red and sweet! I was so inspired by these beauties that I had to make my own jam based off of this recipe I found on pinterest.


I like to wash my produce with Young Living’s Lemon Essential Oil. I put 2-3 drops in a big bowl of water then gently swish the strawberries in it. The dirt and dust sink to the bottom of the bowl.


Then I use this great strawberry huller gadget to prep the strawberries.


While prepping the berries, put the jars into the canning pot and let them come to a boil. In a separate saucepan, let the lids come to a boil.

4Quarter the strawberries and put in a bowl. Use a potato smasher to smash them up a little bit.

5Until they look like this. Add lemon juice.


Add one package of fruit pectin and stir until it dissolves. Bring to a boil.


Add 5 cups of sugar and boil for 80 seconds.


Skim foam off the top.


Use the tongs to remove a jar. Pour all the water back into the pot.


Use a cup and funnel to fill jar leaving about a 1/4 inch opening on the top.


Run a knife down the sides of the jar to remove any air bubbles.


Use a wet cloth to clean the sides of the jar up in case there is any spillage.


Use the cute magnetic thing that comes with the canning kit or a pair of tongs to pull out a top.



Place lid on top of jar along with the screw band. Voila! You’re done! Let them sit for 24 hours. Then check the lids to make sure they are sealed properly.




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