Strawberry Jam: Low-sugar with pectin

Strawberry Jam

Low Sugar with Pectin using Pomona’s Pectin

Ingredients:

4 cups diced strawberries

1 cup sugar

1.5 teaspoon citrus pectin

1.5 teaspoon calcium water

2 tablespoons lemon juice

Directions:
Cook strawberries on low heat until the juices begin to run. Raise the heat slightly and cook strawberries until tender and cooked through. The juice will have become a beautiful deep red, quite a bit darker than the fresh red juice they began with. 

While the strawberries are cooking, prepare the calcium water by adding ½ teaspoon of calcium powder (this comes in the Pomona’s Pectin box) with ½ cup of water.

Whisk the dry citrus pectin into the sugar. 

Measure the lemon juice. 

When the strawberries are cooked to your liking, add the lemon juice and calcium water and stir to combine. 

Slowly add the sugar mixture while stirring to help it dissolve. Allow the mixture to come to a rolling boil. Turn off the heat and fill the jars right away. Leave ½” of headspace from the top of the jar and cap them right away. Allow to seal. Will keep in the refrigerator for 3 weeks. If canned and sealed, the jam will keep for 12 months.