1 box of Pomona’s Pectin
4-5 cups pureed or crushed strawberries, (about 2 1/2 to 3 pounds), crushed or pureed to desired consistency
1 1/2 cups granulated sugar (or honey)
2 tablespoons fresh lemon juice
3/4 cups boiling water
Take out the small white packet of calcium powder and measure 1/4 teaspoon into a jar or container with a lid. Pour in 1/4 cup water. Shake well; set aside. The rest of the dry calcium powder can be stored indefinitely for later use.
Add the sugar and lemon juice to the strawberries and stir well.
In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.
Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.
Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be discarded or stored in the refrigerator for months.)
Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).
Pectin: this recipe has only been tested and made using Pomona’s Pectin; other brands of pectin will not work the same in this recipe.
Sweetener: half sugar/half honey is delicious. And speaking of sweetener, you can cut the sugar down even more if you like, the minimum being 3/4 cup sugar or 1/2 cup honey.
Following the Recipe: you’ll have leftover pectin and calcium powder, simply fold down the tops of the packet or place in a small bag and store it in the Pomona’s box to use later. It won’t spoil. One box of Pomona’s Pectin will make three batches of the recipe below (so about 8-9 pints of jam, depending on amount of sweetener used).
Doubling: this recipe can be doubled.