• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×
Home / Jam / Strawberry Jam (with Pomona pectin)

Strawberry Jam (with Pomona pectin)

Filed Under: Jam, Seasonal Summer Tagged With: Pomona Pectin, Strawberries

sugar free strawberry jam pomona 001

A beautiful home-canned 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, honey, or any sweetener of your choice.

Contents hide
  • 1 The recipe
  • 2 Strawberry Jam (Pomona)
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Sugar-free version with liquid stevia

The recipe

Jar size choices: Either 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes either size jar

Print

Strawberry Jam (Pomona)

Yield: 4 x quarter-litre (½ US pint / 8 oz) jars
Course Dessert
Cuisine American
Keyword Jam
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 4 x quarter-litre (½ US pint / 8 oz) jars
Calories 19kcal
Metric - US Customary

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 (½ US pint / 8 oz) jars.
  • Leave 1 cm (¼ 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.

Nutrition

Serving: 2g | Calories: 19kcal | Carbohydrates: 4.7g | Protein: 0.3g | Fat: 0.1g | Sodium: 6mg | Fiber: 0.9g | Sugar: 3.1g

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 (½ 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

Strawberry Jam Pomona Nutrition

* 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.

sugar free strawberry jam pomona 002

Tagged With: Pomona Pectin, Strawberries

Filed Under: Jam, Seasonal Summer Tagged With: Pomona Pectin, Strawberries

Reader Interactions

Comments

  1. Kathryn Green

    October 09, 2020 at 12:47 am

    I’ve used Pamona pectin for years. Why does my strawberry jam turn out dark instead of bright red? Thank you, Kathryn

    Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“…spoilage isn’t necessary when canning is no longer a matter of hit-and-miss luck, but a careful science, and when every home canner can have help from reliable sources.”

— USDA Radio Service. Housekeepers’ Chat. 14 September 1933.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021