Strawberry Jam (with Pomona pectin)

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.

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

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Strawberry Jam (Pomona)

Yield: 4 x quarter-litre (½ US pint / 8 oz) jars

Course Dessert

Cuisine American

Keyword Jam

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Yield 4 x quarter-litre (½ 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

1. Wash and hull the strawberries.
2. Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
3. You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
4. Put in a large stainless steel pot.

5. 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.

6. Add the calcium water to the pot.
7. Bring the pot to a boil over high heat.

8. Add the pectin mixture a little at a time, stirring constantly.

9. Let boil vigorously for another 2 minutes, stirring constantly.
10. Remove from heat.
11. Ladle into 125 ml (4 oz) OR quarter-litre (½ US pint / 8 oz) jars.
12. Leave 1 cm (¼ inch) headspace.
13. Debubble, adjust headspace.
14. Wipe jar rims.
15. Put lids on.
16. Process in a water bath or steam canner.
17. 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 (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

* 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.