Honeyed Strawberry-Ginger Preserves

Honeyed Strawberry-Ginger Preserves are a low-honey cooked preserve made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

Yield: 4 to 5 cups

To do ahead of time:
Prepare the calcium water. To do this, combine 1/2 teaspoon white calcium powder (included in the Pomona’s Universal Pectin package) with 1/2 cup water in a small, clear container with a lid. Shake well before using. Note that you will have more calcium water than you will end up using in this recipe; simply store it in the refrigerator for later use.

Honeyed Strawberry-Ginger Preserves Ingredients:

2 1/4 pounds strawberries
1/2 cup water
1/4 cup lemon juice
2 teaspoons calcium water
2 teaspoons finely-grated ginger root
1 cup honey
2 teaspoons Pomona’s Universal Pectin powder

Honeyed Strawberry-Ginger Preserves Directions:

1. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.

2. Rinse strawberries, then remove and discard stems.

3. Place strawberries in a sauce pan along with the 1/2 cup of water. Bring the berries up to a boil over high heat, stirring occasionally, and very gently, to avoid crushing the berries. Reduce the heat and simmer, covered, continuing to stir occasionally, just until the berries start to soften–about 1 to 2 minutes. Then, remove pan from heat.

4. Measure out 4 cups of the cooked strawberry mixture. (If you have any left over, you can use it for something else.) Pour the measured strawberry mixture into a large sauce pan. Add lemon juice, calcium water, and grated ginger root.

5. In a separate bowl, combine the honey and pectin powder. Mix well and set aside.

6. Bring strawberry mixture to a rolling boil over high heat. Add honey-pectin mixture, then stir vigorously for 1 to 2 minutes, still over highest heat, to dissolve pectin. Return preserves to a boil, then remove from heat.

7. Remove hot jars from canner and fill jars with preserves, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands.

8. Place jars in the hot water in the canner, place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

9. Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.

10. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed.

Enjoy your preserves! Or, store properly for later use.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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4 thoughts on “Honeyed Strawberry-Ginger Preserves

    • Hello Amanda,

      Substituting maple syrup in the Honeyed Strawberry-Ginger Preserves Recipe should be no problem at all. Make sure you mix in the pectin really well, so that you do not have any pectin clumps in your final product. I actually think the taste will be quite lovely with the maple!

      Please let me know if there is anything else I can help you with!

      Have a wonderful day!

      Kindly,
      Shelby

  1. I have whole strawberries frozen from our patch and would like to make this come September. Wondering about reducing the honey to 2/3 or 3/4 cup. We always seem to have an overabundance of ginger so this recipe will be just perfect. Sounds like the perfect pair. Thanks

    • Hi Sharon,
      You can reduce the honey as you are suggesting. If you like your jam even less sweet, go ahead and try it. We can’t guarantee the flavor since Allison made this jam with the full 1 cup of honey and we haven’t made it with less than that.

      I hope this helps.

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