Jam Notes April 2019: Pomona’s Pectin Has News For You!
Hello Spring! Our Kiwi-Raspberry-Lime Jam bursts with the bright colors and flavors of the season. With each spoonful you’ll be transported into the sweet smells, warmth and beautiful brightness of Spring. This jam has a touch of tang accompanied by a burst of refreshing citrus.
Kiwi-Raspberry-Lime Jam
Ingredients
3 cups peeled, hand-mashed kiwi (2 lbs.)
1 cup mashed raspberries (12oz whole berries)
2 Tablespoons lime juice + zest of 1 lime
2 teaspoons calcium water
1½ cups sugar or ¾ cup honey
2 teaspoons Pomona’s pectin powder
Yield:
4 to 5 cups
Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
Directions
1) Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
2) Measure mashed kiwi and raspberries into sauce pan.
3) Add calcium water and lime juice, and mix well.
4) Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
5) Bring fruit mixture to a full boil. 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.
6) Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
JAM SPOTLIGHT “Sugar Free Home Preserving” from a land down under.
Sugar Free Home Preserving is centered around the idea of reducing the amount of sugar in our diets. The more we study food science, the more we realize that sugar is not so good for us and that we must limit our sugar intake. However, that does not mean that we cannot enjoy the same delicious foods that we have become accustomed to. In fact, we can make those same foods without sugar by using natural alternative sweeteners or foregoing sweeteners altogether.
“Join me on as I share my experience with making low and no sugar jams, conserves, fruit butters and curds using alternative sweeteners such as honey or xylitol. I have also included some bonus recipes for preserving whole fruits as well as some classic recipes such as apple sauce and quince paste without the use of sugar.”
- Valerie Pearson
Features:
- 42 recipes for jams, conserves, fruit butters, curds and preserved fruits
- 200 pages full of information, recipes and instructions
- Beautiful, full colour photographs of each recipe
- In-depth explanation of the science behind preserving at home
- Equipment and ingredients sections
- pH and temperature guides for home preserving
Ms. Valarie Pearson is a woman of MANY talents! Be sure to check out her delightful blog Living Simply with Valarie… you’ll be glad you did!
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