Strawberry Jammin’

Dana Zucker

by | Updated: December 3rd, 2016 | Read time: 1 minute

What do you do when strawberry season starts to slip away? You stockpile those succulent fruits and make enough freezer-friendly jam to last you until next year!

Homemade Strawberry Jam

Click here to get started on YOUR homemade jam!

Before starting your jam, make calcium water by combining ½ teaspoon white calcium powder (included with Pomona Pectin) and ½ cup water in a clear glass jar. Set aside and be sure to refrigerate the unused portion.

  • Wash and prepare 4 cups of berries by removing the tops ““ I like to leave as much as possible, including the stems!
  • Place strawberries in a heavy bottomed pot and add a small amount of water. Cook on medium heat and mash as you go. (Tip: A potato masher works well for this.)
  • Add 2 teaspoons of calcium water to the pot and mix well.
  • In a separate bowl, combine ¼ cup organic sugar and 2 teaspoons of pectin powder and mix well. (Note: the official Pomona recipe calls for more sugar, but I find that with fresh, ripe fruit, less is needed!)
  • Bring your fruit to a boil, then add the pectin/sugar mixture and stir vigorously for several minutes until dissolved.
  • Remove from heat and allow to cool before placing in clean, freezer-safe containers. (Of course, be sure to save a few spoonfuls so you can enjoy it immediately!)