- 1 box Pomona's Universal Pectin
- 5 half-pint canning jars with lids and screw rings
- 5 to 6 cups fresh strawberries
- 1 1/2 to 2 cups sugar or 1 cup honey
- 1 to 2 tablespoons lemon juice (optional)
- 3/4 cup water
To make calcium water
Mix 1/2 teaspoon white calcium powder (included in the box of Pomona’s Universal Pectin) and 1/2 cup water in a small, clear jar with lid.
Store in refrigerator between uses. It lasts a number of months — discard if settled white powder discolors.
Shake well before using.
To make the jam
Prepare strawberries by washing and capping them. Chop roughly and then mash them well. Measure 4 cups mashed berries into a large mixing bowl and stir in sugar or honey and optional lemon juice.
Bring water to a boil in a small saucepan and pour it into a blender or food processor. Add 3 teaspoons pectin powder and blend for about 1 minute or until pectin is fully dissolved.
Add hot pectin to fruit in the mixing bowl.
Stir 4 teaspoons calcium water into the fruit. A jell should appear quickly. If not, add 1 teaspoon more at a time, stirring well, until a jell appears. It will be soft set.
Fill jars to within 3/4-inch of top. (The jam will expand as it freezes.) Wipe rims clean. Seal jar with two-piece lid. Repeat until all the jam is packed into jars.
Cool jars to room temperature, then freeze jam until ready to use. After opening, keep it in your refrigerator and eat within 2 weeks.