Wash 2 pounds of ripe strawberries under cold water. Remove the green tops and slice them into halves or quarters. Place in a large saucepan over medium heat for about 5-7 minutes to soften.

Add 1.5 cups of granulated sugar and 2 tablespoons of fresh lavender buds to the saucepan. Stir thoroughly for a few minutes until sugar dissolves completely.

Incorporate the juice of one freshly squeezed lemon into the mixture and continue to simmer over medium heat, stirring occasionally, for about 10 minutes until bubbling gently.

Stir in the pectin according to package instructions and cook for an additional 5-10 minutes until reaching a rolling boil.

Perform a plate test by dropping a spoonful of jam onto a chilled plate. If it holds its shape, it's ready; otherwise, simmer for a few more minutes.

Ladle the jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims of each jar with a clean cloth.

Seal each jar with a lid and process in a boiling water bath for about 10 minutes.

Allow jars to cool completely to room temperature; listen for a 'pop' indicating a proper seal.

Once cooled, store the jam in a cool, dark place. Enjoy within a year.