Strawberry Jam Sweetened with Juice Concentrate
Strawberry Jam Sweetened with Juice Concentrate is a cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 4 cups
Ingredients
- 3 cups mashed strawberries
- 2 teaspoons calcium water see step #1
- 1 cup juice concentrate white grape or apple, no sugar added – can be found in the freezer section of a grocery store
- 2 teaspoons Pomona’s Pectin
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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Wash, hull, and mash strawberries. Measure mashed strawberries into sauce pan.
- Add calcium water and mix well.
- Bring juice concentrate to a boil in a separate sauce pan. Put boiling concentrate in cup for immersion blender, or in food processor, or in blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Then blend for a full minute until all powder is totally dissolved.
- Bring fruit mixture to a full boil. Add pectin-concentrate. Stir for 1 minute while mixture returns to a full boil. Remove 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.