We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Classic Strawberry Jam
Midsummer Brambleberry Jam

Shopping List:
The ingredients listed below will yield 1 quart of each jam.

Picking out ripe, in-season berries is key. If you can’t find the best fresh berries, frozen berries at their peak is a great back up option.

– ripe strawberries
– brambleberries (combination of your choice: blackberry, raspberries, loganberries, tayberries, golden raspberries, boysenberry, thimbleberries)
– meyer or regular lemons (organic highly recommend, since we’ll use some of the rinds)
– fresh herbs for your brambleberry jam (purple basil, fresh bay leaf, nasturtium leaf, tarragon, lemon verbena, etc) (Optional)

Dry Goods / Pantry:
– sugar (organic less refined sugar recommend)
– A loaf of bread to be thickly sliced and toasted with our freshly made jam on the day (Optional)

– finely ground fresh black peppercorn
– dried bay leaves for your brambleberry jam (Optional)

Equipment List:
For prep:
– Colander for rinsing and drying berries
– Lemon juicer (can use a fork if you don’t have one)
– Mesh strainer to strain the lemon juice
– Measuring spoons

For making the jams:
– A mixing bowl to macerate the strawberries
– 2 wide bottom 4-5 quart pots (not aluminum or untreated cast iron, as they will react to the acid)
Notes: stainless steel or copper will be your best heat conductor, dutch ovens can also work, but can take longer to come to temperature. You can also use the same pot twice for each jam!
– 1-2 heatproof rubber spatulas
– Digital thermometer
– Clean jars or containers to put your jam in (roughly 2 quarts will be made in total). If you plan to can the jam in a water bath, see notes below for jars!
– A saucer and a few teaspoons in freezer
– Spoon rest

If you are water bath canning your jam, you will need:
– (8) half-pint glass mason jars or (4) pint glass mason jars (or a combo that results in 2 quarts) checking to make sure there are no chips and cracks.
– Brand new mason jar lids that correspond to the size and quantity of jars selected
*they have to be brand new or they won’t seal
– Mason jar rings that correspond to the size and quantity of jars selected
– Cookie sheet (for sterilizing jars in the oven)
– Large pot or canning kettle with a lid
*the pot will need to be large enough to cover your jars in water by at least 1 inch
– Rack to fit in the pot to keep the jars from sitting on the bottom (extra jar rings or a cooling rack that fits into your pot works great – we just need something to fit on the bottom between the pot and the jars)
– Jar lifter or pair of large tongs
– Paper towels (damp) for wiping
– Dry hand towels or oven mitts for handling
– Cooling rack
– Jar bubbler / chopstick (optional)
– Wide mouth canning funnel (optional)

Local Berry Farms:
Here are a few local berry farms in Western Washington. Farmers Markets are a great place to pick up fruit as well. Many grocery stores and co-ops source from local farms! Look for ripe and local berries.

Hayton Farms Berries
Mount Vernon, WA (at most local Seattle Farmers Markets) 

Hedlin Farms
La Conner, WA (also at Mercer Island Farmers Market)
Strawberries, Raspberries and blueberries

Whistling Train Farm
Kent, WA (also at West Seattle Farmers Market)