Strawberry-Cranberry Jam is a low-sugar or low-honey cooked recipe 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.
In February Jam Notes, we encouraged you to get some fresh cranberries into your freezer. Here’s why: Connie has devised a way to make gorgeous red strawberry jam, even if your strawberries aren’t gorgeous red. The Secret: put frozen cranberries in with the strawberries! The cranberries also add a touch of tartness, like Strawberry-Rhubarb Jam. Try it – you’ll like it!
Yield: 4 to 5 cups
Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
Strawberry-Cranberry Jam Ingredients
2 cups frozen cranberries, chopped per directions below
3 cups mashed strawberries (about 6 cups whole strawberries)
1/8 teaspoon ground cloves
2 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar (I used 1 ¼ cups sugar)
2 teaspoons Pomona’s pectin
Strawberry-Cranberry Jam Directions
1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
2. Put rinsed, frozen cranberries in food processor or blender and finely chop. Measure 1 cup (packed down) chopped cranberry and put into saucepan.
3. Wash, remove hulls, and mash strawberries; measure 3 cups into saucepan.
4. Add cloves and calcium water to fruit in pan and stir well.
5. Measure sugar or honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
6. Bring ingredients in sauce pan to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil.
7. When jam returns to a full boil, remove it from the heat.
8. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
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 natural food stores, food co-ops, and farm stands; also at Sur La Table, Williams-Sonoma (online), and a growing number of conventional grocery stores with natural food sections (Wegmans, Fred Meyer, and others). If you can’t find a store near you on our store locator, order from our website or many other online sellers.