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–+ servings
quartered strawberries in a jar of red fruit juice
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Strawberry-Cranberry Jam

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.