breathe the air, drink the drink, taste the fruit,
and resign yourself to the influence of the earth.”
― Henry David Thoreau, Walden
I love that this pectin lets me make a healthier jam with much less sweetener. Especially great with delicious, local honey from our wonderful friends at Seventeen Farms.
- 16 cups mashed berries
- 3 cups local honey
- 8 teaspoons Pomona's Pectin
- 8 teaspoons calcium water (made using calcium powder that comes with Pomona's Pectin, instructions included in package)
- In very hot water, wash and rinse 20 half pint canning jars. This can be done by hand or in the dishwasher. Do this right before ready to use so jars are still hot.
- Add lids and rings to a large pot and cover with water. Bring to a strong simmer but do not boil. Keep lids and rings in hot water as you prepare jam.
- In a very large pot combine mashed strawberries and calcium water. Bring to a boil. Stirring often to prevent fruit from sticking to the pan.
- Meanwhile, in a separate bowl, combine honey and pectin. Mix well. A small whisk works does a nice job of this.
- Add honey/pectin mixture to the boiling fruit. Continue to stir and boil for 2 minutes or so, until jam begins to thicken. Skim off any foam that forms on the surface of jam.
- Jam thickens upon cooling, so to best test your jam's doneness, put a teaspoonful on a saucer and refrigerate for a few minutes. Check for “jam” consistency. Cook another minute or so if not thick enough.
- Using a wide mouth funnel and small measuring cup as a scoop, fill hot/clean jars leaving 1/4" head space at the top. Place lids on the top and screw on bands, not too tightly.
- Process jars in boiling water for 10 minutes.
- Remove from water once processed. Allow to sit in one spot and cool completely.