We have had good luck and bad luck when we have tried to make strawberry jam. When we made it the first time it was great! It gelled and tasted amazing. Two years ago though we tried to make strawberry jam and it never did gel. We followed the directions and it still didn’t work.
Last year we bought Pomona’s Universal Pectin. But with my husband’s crazy schedule every May, and a one month old, we never made it to the strawberry field. Most recipes call for white sugar, but we don’t use white sugar in our house on a regular basis. So we did an experiment. We decided to make strawberry jam with several different sweeteners to see what gelled and tasted the best. We used white sugar for a batch, raw honey, and demerara sugar. Surprisingly enough they all mostly gelled.
Here’s the recipe:
Strawberry Jam (Yields 4-5 cups)
Wash berries in the sink.
Remove hulls and slice strawberries.
Mash the fruit (perfect job for little ones)
4 cups of mashed strawberries
1/2 cups (up to 1 cup) of honey OR
3/4 cup (up to 2 cups) of sugar
2 teaspoons of pectin powder
2 teaspoons of calcium water (included in the box)
1. Wash and rinse boiled jars
2. Measure mashed strawberries and put in pan
3. Add calcium water; stir well
4. Mix pectin powder and sugar or room temperature honey together in a separate bowl
5. Bring fruit to a boil and add pectin-sweetener mixture. Stir to dissolve pectin
6. Return to boil and remove from heat
7. Fill jars to 1/4 of an inch from the top. Wipe rims clean. Screw on two piece lids.
8. Place filled jars in boiling water to cover and let boil for 10 minutes.
9. Remove from water and let cool. Check the seals (lids should be sucked down).
10. Enjoy! Once opened, jam lasts about 3 weeks.