Tools Needed:

*Water bath canner with rack

*8 half-pint mason jars with new lids

*Jar lifter

*Canning funnel

*Ladle

*Bubble remover/headspace measuring tool

Clean kitchen towels

Large pot for cooking jam

Potato masher or food processor

Ingredients:

8 cups fresh strawberries (about 2 quarts)

4 cups honey or 6 cups sugar

1/4 cup lemon juice (fresh-squeezed)

Optional: 1 tablespoon lemon zest

Instructions:

• - Wash strawberries, remove stems, and crush them one layer at a time using a potato masher (or pulse briefly in a food processor for a smoother consistency).
• - Combine crushed strawberries, honey/sugar, and lemon juice in a large, heavy-bottomed pot.
• Bring the mixture to a rolling boil over high heat, stirring constantly to prevent scorching.
• - Reduce heat to medium-high and continue boiling, stirring frequently, until the jam reaches the gel point (220°F on a candy thermometer, or when a small amount placed on a frozen plate wrinkles when pushed with your finger).
• - While jam cooks, prepare your water bath canner, jars, and lids according to manufacturer directions.
• - Ladle hot jam into hot jars, leaving 1/4-inch headspace.
• Remove air bubbles with the bubble remover tool, adjust headspace if needed.
• - Wipe jar rims with a clean, damp cloth to ensure a good seal.
• Center lids on jars and apply bands until fingertip-tight.
• - Process jars in the water bath canner for 10 minutes (adjust for altitude if necessary).
• - Turn off heat, remove canner lid, and let jars stand for 5 minutes before removing.
• - Remove jars and place them on a towel-lined counter, allowing them to cool completely (12-24 hours).
• - Check seals by pressing the center of each lid—if it doesn't flex, the seal is good!

Tools Needed:

Water bath canner with rack

7 quart jars with new lids and rings

Large stockpot for honey syrup

Jar lifter

Canning funnel

Ladle

Bubble remover tool

Headspace measuring tool

Clean kitchen towels

Large bowl of ice water with lemon juice added

Large pot of boiling water for peeling peaches

Slotted spoon

Sharp paring knife

Cutting board

Ingredients:

17-18 lbs ripe, firm peaches (about 50-60 medium peaches)

2 cups honey (lighter varieties work best)

6 cups water

3 tablespoons lemon juice

Optional: 1 cinnamon stick, 3 star anise, or 1 vanilla bean per jar

Instructions:

• Prepare your water bath canner, jars, and lids according to manufacturer directions.
• Prepare an ice water bath with 2 tablespoons lemon juice added (this prevents browning).
• Working in batches, score an X on the bottom of each peach and drop into boiling water for 30-60 seconds.
• Transfer immediately to the ice water bath. The skins should slip off easily.
• Cut peeled peaches in half and remove pits. Place halves in the lemon water to prevent browning.
• In a large pot, combine honey, water, and lemon juice. Bring to a simmer, stirring until honey dissolves.
• Pack peach halves into hot jars, cavity side down, overlapping as needed.
• Add spices to each jar if desired.
• Ladle hot honey syrup over peaches, leaving 1/2-inch headspace.
• Remove air bubbles with bubble tool. Adjust headspace if needed.
• Wipe jar rims with a clean, damp cloth.
• Center lids on jars and apply bands until fingertip-tight.
• Process quart jars in the water bath canner for 25 minutes (adjust for altitude if necessary).
• Turn off heat, remove canner lid, and let jars stand for 5 minutes.

• Remove jars and place on a towel-lined counter to cool completely (12-24 hours).

Pro Tip: For a lighter syrup, use 1 cup honey and 7 cups water. For a richer syrup, use 3 cups honey and 5 cups water.

These honey-preserved peaches will last up to 18 months in your pantry. We enjoy them with breakfast oatmeal, baked into cobblers, or simply eaten from the jar with a splash of cream.

Tools Needed:

*Large, heavy-bottomed pot

Wooden spoon

Potato masher or *immersion blender

*Measuring cups and spoons

Ladle

*Freezer-safe containers or half-pint jars with lids

*Labels and marker

Ingredients:

8 cups mixed berries (strawberries, blueberries, blackberries, raspberries)

1/2 cup honey or maple syrup (adjust to taste)

2 tablespoons fresh lemon juice

1/4 cup chia seeds

1 teaspoon vanilla extract (optional)

Instructions:

Wash berries and remove any stems or leaves. For strawberries, remove hulls and quarter.

In a large pot, combine berries, honey, and lemon juice.

Bring to a simmer over medium heat, stirring occasionally.

Once simmering, use a potato masher to crush berries to desired consistency (I like to leave some chunks for texture).

Simmer for 5-10 minutes until berries release their juices.

Remove from heat and stir in chia seeds and vanilla extract if using.

Let the mixture sit for 10 minutes, stirring occasionally as it thickens.

Ladle into clean jars or freezer containers, leaving 1/2-inch headspace for expansion if freezing.

Cool completely before securing lids.

Label with contents and date.

Storage Options:

Refrigerator: Will keep for 2-3 weeks

Freezer: Will keep for up to 6 months

Note: This recipe is NOT suitable for water bath canning due to its low acid and sugar content

Serving Ideas:

Spread on toast, biscuits, or scones

Swirl into yogurt or oatmeal

Use as a topping for pancakes or waffles

Mix into smoothies for added flavor and nutrition

This recipe yields approximately 4-5 half-pint jars. I like to keep one in the refrigerator and the rest in the freezer, thawing as needed throughout the year.

Tools Needed:

Water bath canner with rack

5-6 half-pint jars with new lids and rings

Large pot for cooking jam

*Small muslin bag or tea infuser for lavender

Jar lifter

Canning funnel

Ladle

Bubble remover tool

Headspace measuring tool

Clean kitchen towels

Potato masher

Measuring cups and spoons

Ingredients:

8 cups fresh blueberries (about 4 pints)

1/4 cup lemon juice, freshly squeezed

2 tablespoons dried culinary lavender buds

2 teaspoons calcium water (comes with Pomona's pectin)

2 teaspoons Pomona's Universal Pectin

2 cups honey or maple syrup (or up to 4 cups sugar if preferred)

Instructions:

• Prepare calcium water according to the Pomona's pectin package instructions.
• Wash blueberries and remove any stems or leaves.
• Place blueberries in a large pot and mash with a potato masher to break them up (leave some whole for texture).
• Place lavender buds in a muslin bag or tea infuser.
• Add lavender bag, lemon juice, and calcium water to the blueberries.
• Prepare your water bath canner, jars, and lids according to manufacturer directions.
• In a separate bowl, thoroughly mix honey or sugar with the pectin powder until well combined.
• Bring the blueberry mixture to a boil over high heat.
• Add the pectin-sweetener mixture, stirring vigorously for 1-2 minutes to dissolve the pectin while the jam comes back to a boil.
• Once the jam returns to a full boil, remove from heat.
• Remove the lavender bag and squeeze gently to release flavors before discarding.
• Ladle hot jam into hot jars, leaving 1/4-inch headspace.
• Remove air bubbles with bubble tool. Adjust headspace if needed.
• Wipe jar rims with a clean, damp cloth.
• Center lids on jars and apply bands until fingertip-tight.
• Process jars in the water bath canner for 10 minutes (adjust for altitude if necessary).
• Turn off heat, remove canner lid, and let jars stand for 5 minutes.
• Remove jars and place on a towel-lined counter to cool completely (12-24 hours).

Pro Tip: Be careful not to use too much lavender—a little goes a long way! If you're new to lavender in food, start with 1 tablespoon and adjust in future batches.

This jam makes wonderful gifts—I like to pair a jar with a box of quality tea and homemade shortbread cookies for special occasions.