Strawberry Jam Sweetened with Juice Concentrate

Photo by Kyle McDonald

Photo by Kyle McDonald

Strawberry Jam Sweetened with Juice Concentrate is a cooked jam 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.

Yield: 4 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 Jam with Juice Concentrate Ingredients

3 cups mashed strawberries
2 teaspoons calcium water
1 cup juice concentrate (white grape or apple, no sugar added – can be found in the freezer section of a grocery store)
2 teaspoons Pomona’s Pectin powder

Strawberry Jam with Juice Concentrate Directions

1. Wash 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. Wash, hull, and mash strawberries. Measure mashed strawberries into sauce pan.

3. Add calcium water and mix well.

4. Bring juice concentrate to a boil in a separate sauce pan. Put boiling concentrate in cup for immersion blender, or in food processor, or in blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Then blend for a full minute until all powder is totally dissolved.

5. Bring fruit mixture to a full boil. Add pectin-concentrate. Stir for 1 minute while mixture returns to a full boil. Remove from the heat.

6. 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 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 “Strawberry Jam Sweetened with Juice Concentrate

  1. Calcium Carbonate powder or Calcium Citrate or Calcium Phosphate or Coral Calcium Powder? I’m looking at amazon and not sure what to buy. I’m guessing that coral is the stuff I want.

  2. Hi
    When it says to use juice concentrate – is this the frozen right out of the can prior to adding three containers of water? Or is it just the concentrate right out the can without water added?

    • Hello Cindy,

      That is a great question, so sorry our directions do not specify this. You will just be using 1 cup of the frozen concentrate, without diluting it.

      Happy jamming!

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