green plate covered in fresh strawberries

Strawberry-Tomato Jam

Strawberry-Tomato 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.
The flavor is unique and enticing – great with cream cheese on a bagel or English muffin or crackers. Linda Peppers, a master food preserver in Washington who shared the recipe with us, likes it on turkey sandwiches too!


Option: If you have more strawberries than tomatoes, try this one. The jam is more identifiable as strawberry and a little sweeter with the same amount of sugar as above.
Yield: 5 to 6 cups
Alternate Ingredients
1¼ cups chopped, crushed tomato
3 cups mashed strawberries
1½ teaspoons grated lemon peel
¼ teaspoon ground allspice
¼ teaspoon cinnamon
1/8 teaspoon ground cloves
2 Tablespoons lemon juice
2 ½ teaspoons calcium water
¾ up to 2 cups sugar or ½ up to 1 cup honey (I used 1 cup sugar)
2 ½ teaspoons Pomona’s pectin
Directions are the same as above, except use only 1 cup of simmered tomato.
Servings 5 cups


  • cups tomato chopped, crushed (about 1 ½ lbs firm, ripe tomatoes)
  • 2 cups mashed strawberries about 1 ½ lbs or 4 cups whole strawberries
  • teaspoons lemon peel grated
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 Tablespoons lemon juice bottled
  • teaspoons calcium water see step #1
  • ½ cup up to ¾ cup honey or ¾ cup up to 1 ¾ cups sugar I used 1 cup sugar
  • 2 ½ teaspoons Pomona’s Pectin mixed with sweetener


  • 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 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.
  • Wash firm, ripe tomatoes. Scald, peel, chop, and crush tomatoes. (Alternatively, you don’t need to peel the tomatoes – just dice and crush.)
  • Wash, remove hulls, and mash strawberries.
  • Put crushed tomatoes into sauce pan; bring to boil and simmer covered, stirring occasionally, for 5 minutes. Measure 1 ½ cups of tomatoes and return to empty sauce pan. Reserve any extra for another use.
  • Add mashed strawberries to tomatoes in the saucepan.
  • Add lemon peel, allspice, cinnamon, ground cloves, lemon juice, and calcium water to sauce pan and mix 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. Once the pectin is dissolved, taste and add more sweetener if needed, stirring well.
  • 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.

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