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A delicious plate of Low Sugar Strawberry Jam (with Pomona’s Pectin)

Low Sugar Strawberry Jam (with Pomona’s Pectin)

This delicious low sugar strawberry jam is perfect for spreading on toast or using in desserts, with the sweetness adjusted to your taste.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 jars
Course: Condiment
Cuisine: American
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g mashed strawberries from about 8 cups whole berries
  • 2 tsp calcium water from Pomona’s packet
  • 250 g sugar adjust to taste with honey or maple syrup
  • 2 tsp Pomona’s Pectin powder

Equipment

  • Boiling Water Bath Canner
  • Jars
  • Saucepan

Method
 

  1. Prepare the Equipment: Wash jars, lids, and rings. Set up a boiling water bath canner and keep jars hot until ready to fill.
  2. Prep the Fruit: Rinse, hull, and mash strawberries until you have 4 cups. Measure and add them to a saucepan with 2 tsp prepared calcium water.
  3. Mix Pectin and Sweetener: In a small bowl, thoroughly mix pectin powder into your chosen sweetener (sugar, honey, or maple syrup).
  4. Cook the Jam: Bring the fruit mixture to a full boil. Stir in the pectin-sweetener mix. Return to a full boil and cook 1–2 minutes, stirring constantly.
  5. Fill the Jars: Immediately ladle hot jam into prepared jars, leaving ¼ inch headspace. Wipe rims, apply lids, and tighten bands fingertip tight.
  6. Process in Water Bath: Process in a boiling water bath for 10 minutes (15 minutes above 6,000 ft). Let jars rest 5 minutes before removing.
  7. Cool and Store: Cool jars undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place for up to 18 months.

Notes

This jam can be adjusted with different sweeteners like honey or maple syrup according to your preference. Enjoy it on toast or in desserts!