Strawberry-Cranberry Jam is a low-sugar or low-honey cooked recipe made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups
Ingredients
- 2 cups frozen cranberries chopped per directions below
- 3 cups mashed strawberries about 6 cups whole strawberries
- 1/8 teaspoon ground cloves
- 2 teaspoons calcium water see step #1
- ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar I used 1 ¼ cups sugar
- 2 teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- 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.
- Wash your 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.
- Put rinsed, frozen cranberries in food processor or blender and finely chop. Measure 1 cup (packed down) chopped cranberry and put into saucepan.
- Wash, remove hulls, and mash strawberries; measure 3 cups into saucepan.
- Add cloves and calcium water to fruit in pan and stir well.
- Measure sugar or honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring ingredients in sauce pan 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.
- When jam returns to a full boil, remove it from the heat.
- 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.
Jennifer Benefield
Can I use figs instead of cranberries?
Holly
Can I add orange to this?
Shelby Collings
That should be just fine.
Nicole
Could raspberries be used instead of cranberries?
Shelby Collings
They sure can!
Ann Chappuis
Can splenda be used instead of sugar?
Shelby Collings
It sure can!
Bette Marley
Do I have to use calcium water?
Shelby Collings
Yes, it is what activates the bond in the pectin.
Christine
Can I use raspberries instead of strawberries?
Shelby Collings
You sure can!
Monica Strohhaecker
If I use fresh cranberries do I cook them with a half a cup of water first and then measure two cups mashed instead the two cups frozen?
Shelby Collings
Yes, that would be best. Happy jamming!
Anna
Can you use frozen strawberries or do they need to be fresh?
Shelby Collings
You sure can! You will just need to thaw them at room temperature before mashing and measuring for your recipe.
Rosalie
Can apples be used instead of strawberries? Any adjustment needed?
Shelby Collings
They sure can! It will still be 3 cups mashed apples. Happy jamming. 😊
Rebecca L Ross
No lemon?
Shelby Collings
No lemon needed here, the pH of the strawberries and cranberries is sufficient. Happy jamming!