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!
1¾cupstomatochopped, crushed (about 1 ½ lbs firm, ripe tomatoes)
2cupsmashed strawberriesabout 1 ½ lbs or 4 cups whole strawberries
1½teaspoons lemon peelgrated
2½teaspoonscalcium watersee step #1
½cupup to ¾ cup honey or ¾ cup up to 1 ¾ cups sugarI used 1 cup sugar
2 ½teaspoonsPomona’s Pectinmixed 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.
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 cupsAlternate 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 pectinDirections are the same as above, except use only 1 cup of simmered tomato.
Strawberry-Tomato Jam printed from PomonaPectin.com