Tuesday, July 2, 2013

Strawberry Jam

Strawberry field


Low-sugar Strawberry Jam

8 cups cleaned, hulled, and mashed strawberries (about 5 quarts of whole berries)
1/2 cup agave nectar
4 tsp calcium water (prepared from calcium powder included in Pomona's pectin box)
4 tsp Pomona's pectin
1 tsp stevia extract

Makes  about 7 cups (fills 7 half pint or 3 pint jars)

Mix together mashed strawberries and calcium water in a large, heavy bottom pot. Bring to a boil, stirring frequently. Meanwhile, mix together agave and pectin powder in a small bowl. When the strawberry mixture is at a boil, add agave mixture and stir well. Bring back to a boil. Remove from heat and use a metal spoon to skim foam from the surface of the jam. Discard foam. Add 1 tsp stevia extract and stir well. Ladle into sterilized jars, add caps and rings, and process in a boiling water canner for 10 minutes. Remove from canner, allow to cool.

Strawberry jam before shaking
The jam will separate, but don't worry. As soon as the jars cool enough to handle, swirl the contents gently. Do this a few times as it cools to room temperature, and the solids will integrate.

Strawberry jam

Once cooled completely, check the seals, clean off any residue from the canner, label, and store in cool, dark place.

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