Strawberry Freezer Jam

PORTLAND PEEPS

Strawberry Freezer Jam

Makes 6-7 eight-ounce jars


Ingredients


1 package Pamona’s Universal Pectin

4 cups crushed fresh strawberries

2 cups sugar or 1 cup honey

1/4 cup lemon juice (optional)

3/4 cup water

3 teaspoons pectin powder (this will be in the Pamona’s pectin box)

4-10 teaspoons of calcium water (the calcium powder is also in the Pamona’s box.)


Directions


Make the calcium water. Put 1/2 teaspoon of calcium powder and 1/2 cup of water in a small container with a lid. Shake well before using. This can be stored in the refrigerator between uses and will last a couple months.


Remove stems from berries and rinse with cold water. Crush berries with a potato masher (or puree in a food processor if you like fewer solids).


Add the sweetener of your choice to the crushed berries.


Boil 3/4 cup of water and pour it into a food processor or blender. Add 3 teaspoons of the pectin powder. Mix for 1-2 minutes or until all the powder has dissolved. Add this hot mixture to the fruit and mix well.


Add 4 teaspoons of the premixed calcium water into the fruit mixture. Continue to add more calcium water a teaspoon at a time, just until it begins to jell. Mine jelled with 5 teaspoons.


Pour the jam into 8-ounce jars or containers. Make sure to leave 1/2" at the top for expansion that occurs in the freezing process. Cover the jars and place them in the freezer.


When removed from the freezer, partially used jam can be stored in the refrigerator for 3-4 weeks.


NOTE: You can substitute sugar/honey with the sweetener of your choice. Some options are: a concentrated fruit juice; stevia; or splenda. Pamona’s Pectin contains only pure citrus pectin and it works well with whatever sweetener you choose. Experiment with various amounts of sweeteners to suit your taste.

Comments