Strawberry Jam

 

Welcome! I’m so glad you’ve joined me today to preserve strawberries into jam. This recipe may be easier to understand by watching the video first, then trying it in your own kitchen. I hope you enjoy this recipe as much as we do. 

See full recipe and directions below.

Ingredients

  • 4 cups mashed strawberries or 8 cups whole strawberries
  • 2 teaspoons calcium water 
  • 1/2 cup up to 1 cup honey OR 3/4 cup to 2 cups sugar 
  • (see Pamona’s insert to understand sweetener measurement options)
  • 2 teaspoons Pomona’s Pectin mixed well with preferred sweetener
 
 

Instructions

  • Before you begin, prepare calcium water. Set aside.

    To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with 1/2 cup water in a small, clear glass jar with a lid. Stir well. I place my extra calcium water in the refrigerator for the summer and I use this when I jam as the fruit comes in.

  • Wash jars, lids, and rings in hot, soapy water. Rinse and let sit to dry while you prepare the strawberries.
  • Wash strawberries, remove hulls and bad spots, and mash. Or measure whole fruit into sauce pan and mash/puree fruit in the stockpot.
  • Add calcium water to the fruit and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Slowly add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill warm/hot jars (preferably not room temperature due to breakage) to 1/4” of top. Wipe rims clean with dish cloth. Screw on lids and rings right after laddling in the jam. Place on tea towel to sit overnight, or at least 16-18 hours undisturbed. This is called hot packing.
  • If you prefer to water bath your jam, put filled, tempered jars in same or similar temperature water of canner.  Bring to a boil and cover. Boil 10 minutes, depending on what altitude you live in. Check your recommendations.  You will add 1 minute more for every 1,000 ft. above sea level that you live. Start your timer the moment your water comes to a boil.  
  • Once your timer goes off, turn your gas off and allow to rest 5 minutes. Remove from water after allowing to sit the 5 minutes. Allow jars to cool on tea towel on your counter overnight, or at least 16-18 hours undisturbed. 
  • The next morning, check your seals. I show you in the video how I test this. Your lids should be sucked down. We typically eat our jam within 1 year, but doesn’t usually last that long in our home. Once opened, it lasts around 3 weeks in the refrigerator.
I hope you enjoy creating memories!
-Natalie