Ingredients

The following ingredients have 4 Servings
  • 5 pounds strawberries (washed and hulled)
  • 3 cups honey (divided)
  • 1 1/2 tablespoons Pomona's Pectin (calcium water )
  • 1 lemon (zested and juiced)
  • 1 1/2 tablespoons Pomona's Pectin (powder)

Instruction

  • Prepare a canning pot and enough jars, lids, and rims to hold 5 pints of jam. 
  • Working in batches, place the berries in the bowl of a food processor fitted with the chopping blade and pulse until well chopped. 
  • Combine the chopped strawberries, 2 cups of honey, calcium water, lemon zest,  and lemon juice in a large pot. Stir until the berries and honey are well-combined. Bring the fruit to a boil over high heat. Reduce the stove to medium-high and cook at a simmer for 10 to 15 minutes. 
  • While the berries cook, stir the pectin powder into the remaining honey. When the initial cooking time is up, stir the pectin-spiked honey into the hot jam, one spoonful at a time. Once all the remaining honey is integrated, return the heat to high, bring the jam back to a rapid boil, and cook for another 3 to 5 minutes, until you see visible signs of thickening. 
  • Turn off the heat under the jam and remove the pot from the heat. Skim off any remaining foam. 
  • Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process jars in a boiling water bath for 10 minutes.
  • When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals. Any unsealed jars should be refrigerated. All sealed jars are safe for shelf storage.