Strawberry Jam (with Pomona pectin)

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A beautiful jam in which all you can taste is the strawberries, with just a hint of added sweetness. Made with Pomona pectin.

You can make this with sugar, or honey, or you can make it sugar-free.

Contents

The recipe

Jar size choices: Either 125 ml (1/2 cup / 4 oz) OR quarter-litre (1/2 US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (1/2 US pint) jars

Headspace: 1 cm (1/4 inch)

Processing time: 10 minutes either size jar

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Strawberry Jam (Pomona)

Yield: 4 x quarter-litre (1/2 US pint / 8 oz) jars

Course Jam

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Yield 4 x quarter-litre (1/2 US pint / 8 oz) jars

Calories 19 kcal

Ingredients

1 kg strawberries (2 lbs / 8 cups quartered / thickly sliced. Measurements apply to after prep)
2 teaspoons Pomona pectin
2 teaspoons calcium water (10 ml)
200 g white sugar (1 cup / 8 oz)

Metric - US Customary

Instructions

Wash and hull the strawberries.
Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
Put in a large stainless steel pot.
If using sugar or Splenda. put them in a bowl, add the pectin powder, and mix. If using a liquid sweetener such as honey or liquid stevia, ladle out about 4 tablespoons of juice and put in a small bowl. Add the pectin powder all at once, and stir it into juice. Set aside.
Add the calcium water to the pot.
Bring the pot to a boil over high heat.
Add the pectin mixture a little at a time, stirring constantly.
Let boil vigorously for another 2 minutes, stirring constantly.
Remove from heat.
Ladle into 125 ml (4 oz) OR quarter-litre (1/2 US pint / 8 oz) jars.
Leave 1 cm (1/4 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Information about Pomona pectin.

Recipe notes

If using frozen strawberries, zap from frozen in microwave first for 3 minutes. Incorporate any juice that comes off into the mash.
Don’t crush or mash the berries in a machine, it will damage the pectin.
Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
The pectin powder will clump if you just mix it straight in; that’s why you mix it with something first.
You can reduce the sugar, or use the same volume amount of granulated Splenda®, or 125 ml (1/2 cup / 4 oz) honey or use 1 teaspoon of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia.

Recipe source

Simple Classic Strawberry Jam. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 50.

Modifications made:

None. Slightly redid pectin powder process to accommodate stevia in liquid form.

Nutrition information

Sugar-free version with liquid stevia

Per 2 tablespoons

11 calories, 6 mg sodium
Weight Watchers PointsPlus®: 1 to 3 tablespoons: 0 points; 4 to 11 tablespoons: 1 point

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.