Stuff to eat

Strawberry Party

Williamsburg, VA is known for many things, most of them related to super old, white folks who named this or founded that. What they’ve also got, is a pretty good farmer’s market. Williamsburg is full of tourist stuff, but when you get right outside of the area, it’s regular ole’ Virginia farmland, full of yummy stuff to eat. So, it makes sense that the farm market in Williamsburg would be full of various types of fruits and veg from RVA down to the Hampton Roads area.

It had been a few years since we went, but we were headed to the antique mall to look for a particular type of drinking glass and figured we’d get up a little early and head to the market. It was a bit rainy and a little cold, so it didn’t have all of the vendors. There were still plenty though selling spring produce like asparagus, onions, and one of our favorites, strawberries.

We lucked into the AgriBerry stand which had, and I’m not being hyperbolic, the most beautiful strawberries we’d ever seen! My husband stopped in his tracks while walking down the midway to look at the box below.

We grabbed that huge box, plus a small pound I’d already purchased at another vendor earlier in the morning and we ended up with a total of 5 pounds of strawberries!

What am I gonna do with 5 pounds of strawberries? Well, A LOT!

I cleaned, hulled, and halved 3lbs. Those went right into the freezer for jams, jellies, or whatever in a few weeks. With the other 2lbs, I made some strawberry syrup and my husband’s favorite jam. Both delicious.

The syrup can be used in drinks, desserts, sodas, etc. It’s sweet, but I added a hint of orange peel for complexity of flavor. I think I’m going to make this with every fruit I can syrup.

Strawberry Syrup



Prep time


Cooking time



This strawberry syrup can be used to sweeten and flavor anything you like!

What you need to make this

  • 1lb strawberries, hulled & cut up chunky

  • 1.5 c. water

  • 2.5 c. sugar

  • 1/8 tsp orange zest (optional)

How you make it

  • Add strawberries, water, and sugar to a large, heavy bottom pot over medium heat
  • Stirring every so often, heat the mix until it boils
  • Once it boils, add the orange zest, and turn down the mixture to a slow, soft simmer
  • Simmer the mix for 15 minutes and remove from heat to cool down
  • Strain cooled syrup and fruit into a glass jar with a lid and keep in the fridge for a few weeks

Things to know

  • The leftover strawberry mash is also super tasty and can be used for a dessert or drink by itself.
  • Don’t overboil the mixture. You aren’t making jam 🙂