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. Here’s a delicious and easy recipe for sugar-free strawberry jam.
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.