Traditional jam is loaded with processed sugar and is really not that healthy. Let’s make a healthier alternative. Strawberry jam sweetened with honey is sweet yet allows the strawberry flavor to shine! Your family will not miss the sugar I promise! Come into my kitchen with me and let’s make jam!!
What You Need:
- Water Bath Canner
- Pint Canning jars
- Canning lids
- Pomona’s Pectin
What is the difference between jam and jelly?
Jam is made from mashed fruit while jelly is made from strained fruit juice. There are no pieces of fruit in jelly. Both are made with pectin and the sweetener of your choice.
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What is Pomona’s Universal Pectin?
Pomona’s Pectin is specifically designed to use low amounts of sweetener such as honey, stevia, maple syrup, or sugar to set (or jell) your jam. Pomona’s Pectin uses calcium to activate the pectin. The process is different from traditional pectin, but once you understand and follow the directions it is quite easy.
It comes with a packet of pectin and a packet of calcium powder that will make up to four recipes.
Where can I buy Pomona’s Universal Pectin?
I have not been able to find Pomona’s Pectin in the regular grocery stores. You may be able to find them in health food stores or Whole Foods.
I buy mine from Azure Standard.
Measurements for one batch of strawberry jam
- 4 cups mashed strawberries
- 1/2 cup to 1 cup of honey
- 2 tsp pectin
- 2 tsp calcium water
The recipe for one batch of strawberry jam (listed above) can be found on the pamphlet inside the pectin box or on their website. They have many wonderful recipes using different varieties of fruit to make jam or jellies. Check them out here.
Today I will not give specific measurements, but I will show the method of making strawberry jam with Pomona’s Pectin. You will need to adjust the amounts of sweetener, pectin, and calcium water according to how many cups of mashed fruit you have and then follow the method below.
I will be using honey as the sweetener.
How To Make Honey Sweetened Strawberry Jam
Wash the strawberries by soaking them in cold water with a splash of apple cider vinegar. For every 8 cups of water use 2 tbsp of raw apple cider vinegar. Allow the strawberries to soak for fifteen minutes. The strawberries will float on top of the water so you can scoop them out of the water (the dirt will remain at the bottom of the bowl) into a colander and give them a good rinse to get rid of the vinegar smell.
Next, take the greens off of the strawberries, cut out the core and place the strawberries into a bowl. Smash the strawberries to the desired consistency. We like our jam with bits of strawberries, but you can make the jam the consistency that your family enjoys.
Now, Measure how many cups of mashed strawberries you have. This measurement will dictate how much calcium, pectin and sweetener you use.
Make the calcium water by placing 1/2 tsp. calcium powder into 1/2 cup water and stir to combine. After using the calcium water in the next step, store the remaining calcium water in the refrigerator for future jam recipes.
Prepare the pectin
Next, measure one cup of honey in a bowl and mix in the correct amount of pectin. Set aside.
Pour your smashed berries into a large pot and add the correct amount of calcium water. Stir to combine. Turn the heat on medium high and bring the berries to a boil.
Add the remaining sweetener if you are making a larger batch (do not include the pectin and honey mixture just yet). Stir to combine and bring the mixture to a boil.
Now add the pectin and honey mixture. Stir to combine and bring the jam to a boil. Boil for 2 minutes. Take the jam off of the heat.
How To Preserve the Jam
Now, you have the choice to either freeze or water bath can the honey sweetened strawberry jam.
Freeze the jam: To freeze the jam place the cooled jam in freezer bags and freeze. Another method is to place the jam in pint size canning jars leaving a 1/2-inch space for expansion and allow the jam to completely cool before placing them in the freezer. The jam can be kept in the freezer for up to 6 months.
How to Can Honey Sweetened Strawberry Jam
Let’s water bath can strawberry jam!
Before beginning any type of canning please know your elevation so that you process your food for the correct amount of time.
Fill the water bath canner halfway with water (remember the weight of the jars will cause the water to rise) and turn on the heat to medium high.
Ladle the hot jam into sterilized canning jars leaving a 1/4-inch headspace. Debubble your jam, and adjust the headspace as needed. Wipe the rim with a clean cloth, put on the lid and rings, and place the jars in the water bath canner.
Once all of the jars are in the canner the water should cover the jars by 1 inch. Place the canner lid on the canner and adjust the heat to bring the water to a boil.
Once the water is at a rolling boil turn the time on for 10 minutes (half pints or pints are the same time). After 10 minutes remove the lid from the canner, turn off the heat, and let the water cool down and stop boiling. Use the jar lifters to pull the jars from the water and set them on a towel.
Let the jars sit for 24 hours, remove the rings, check the seal to make sure all of them are properly sealed. Wipe down the jars and label them. Store in a cool dark place for 1 year.
Where To Buy Strawberries
If you do not grow your own strawberries check out pickyourown.org to find a local farm near you!
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