Strawberry Jam (sugar free)

This is one of my favorite times of the year — strawberry season.  What a wonderful treat fresh picked strawberries are; they make so many great things, so much more than just strawberry shortcake.  I should probably tell you that I was never able to make jellies or jams, tried for years without any success.  But when I discovered Pomona’s Universal Pectin, it works every time! Like magic!

Here’s a delicious and easy recipe for sugar-free strawberry jam. Note that you can also make raspberry, blackberry, peach, apple, pear, plum, prune, etc., jams using this method.

Wash and hull:

  • 9 cups fresh strawberries

You can either mash them with a potato masher or puree them in your food processor; it all depends on how smooth you want your jam.  If you like pieces of strawberry in your jam, use the masher.

Follow the instructions on Pomona’s Universal Pectin* to make calcium water.

Put in a 3 quart or larger pot:

  • 8 cups strawberries, pureed or mashed
  • 4 teaspoons calcium water

Bring to a boil.

While you’re waiting for the strawberries to heat, combine:

  • 3/4 cup agave nectar with
  • 4 teaspoons Pomona’s Universal Pectin

I find the pectin mixes best into the nectar if you add the pectin to the agave rather than adding the agave to the pectin.  Use a small whisk to blend.

When the strawberries are bubbling, stir in the pectin-nectar mixture.  Continue heating for several minutes (2-3) to dissolve the pectin.  Remove from heat.  Pour into water bathed jars.  This should make 4 pint jars and a 1/2 pint jar.

You can either put these filled jars into a water bath for 10 minutes or, I prefer the easier method of just letting them cool completely and then placing them in the freezer.

  • Use Pomona’s Universal Pectin because it’s specifically created to work with low or no sugar recipes.

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