- Take out the small white packet of calcium powder and measure 1/2 teaspoon into a jar or container with a lid. Pour in 1/2 cup water. Shake well; set aside. NOTE: if only making a single batch, you can measure out 1/4 teaspoon calcium powder with 1/4 cup water (and the rest of the calcium powder can be stored for later use).
- Add the sugar and lemon juice to the strawberries and stir well.
- In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.
- Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.
- Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be stored in the refrigerator for months.)
- Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).
This recipe has only been tested and made using Pomona’s Pectin; other brands of pectin will not work the same in this recipe. I’ve never made the jam with all honey (although you can); but half sugar/half honey is delicious. And speaking of sweetener, you can cut the sugar down even more if you like, the minimum being 3/4 cup sugar or 1/2 cup honey. Following the recipe below, you’ll have leftover pectin and calcium powder, simply fold down the tops of the packet or place in a small bag and store it in the Pomona’s box to use later. It won’t spoil. One box of Pomona’s Pectin will make three batches of the recipe below (so about 8-9 pints of jam, depending on amount of sweetener used). This recipe can be doubled. I use my food processor to puree the strawberries and it makes adding/mixing in the pectin and calcium water simple, too.