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.
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
Yield: 4 x quarter-litre (1/2 US pint / 8 oz) jars.
Serving size: 2 tablespoons
Fat: .1 g
- 1 kg strawberries (2.2 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) OR 125 ml (1/2 cup / 4 oz) honey OR 1 teaspoon liquid stevia
- 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.
- Ladle out about 4 tablespoons of juice and put in a small bowl.
- Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
- Add the calcium water to the pot.
- Bring the pot to a boil over high heat.
- Add the juice and 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.
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.
For stevia, Better Stevia liquid stevia was the stevia used.
Information about Pomona pectin.
More information about Sugar and Salt-Free Canning in general.
- 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.
- If you are using liquid stevia, how much stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of fruit was. Try the indicated amount first, then if you want sweeter add 1/2 teaspoon at a time.
- To use alternative sweeteners such as honey, Splenda, agave, etc, contact Pomona directly to inquire about amounts they would suggest and how to incorporate. It’s almost certainly possible.
Simple Classic Strawberry Jam. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 50.
- None. Slightly redid pectin powder process to accommodate stevia in liquid form.
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 http://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.