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Strawberry Jam (Pomona)

Yield: 4 x quarter-litre (1/2 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 (1/2 US pint / 8 oz) jars
Calories 19 kcal

Ingredients

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 (1/2 US pint / 8 oz) jars.
  12. Leave 1 cm (1/4 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.