Low Sugar Strawberry Jam
This low sugar strawberry jam has just enough sweetness to bring out the natural flavor of the strawberries. Preserve this jam in the refrigerator or by water bath canning, your choice.
Servings: 3 half pint (8oz) jars
Ingredients
- 4 cups strawberries mashed
- 2 tsp calcium water follow the instruction on Pomona package to prep
- 1/4 cup sugar
- 2 tsp Pomona's Pectin Powder
Instructions
- Wash and hull the strawberries. Mash them slightly with a potato masher and then measure the mashed berries.
- Place 4 cups of mashed berries in a saucepan with 2 teaspoons of calcium water. Bring to a simmer and cook for 10 minutes, stirring frequently.
- Measure the sugar and mix in 2 teaspoons of Pomona's pectin. Stir to distribute the pectin into the sugar before adding it into the strawberries.
- Add the pectin and sugar mixture into the simmering strawberries. Stir to distribute and continue to simmer for an additional 1-2 minutes.
- Use a ladle and funnel to pour the jam into prepared canning jars. Store in the refrigerator, or process in a water bath canner.
- If canning, use 1/4 inch of headspace and process half-pints for 10 minutes.
