Strawberry Jam — Unsweetened, Stevia Concentrate or Very Lightly Sweetened

Photo by Kyle McDonald

Photo by Kyle McDonald

This Strawberry Jam is a cooked jam that is made with no sweetener at all, stevia concentrate, or other very concentrated sweetener, or a very small amount of sugar or honey or other sweeteners that measure like sugar or honey and Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives. See below for where to buy.

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.

Unsweetened Strawberry Jam Ingredients

4 cups mashed strawberries
2 teaspoons calcium water
¾ cup water or unsweetened juice
2 teaspoons Pomona’s Pectin powder

Unsweetened Strawberry Jam 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 water or unsweetened juice to a boil in a separate sauce pan. Put boiling water or unsweetened juice 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-water or pectin-juice. 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.

Option: To sweeten with Stevia concentrate or a small amount of any other sweetener, add sweetener to taste in Step 5 before removing from the heat. Cook and stir for 1 additional minute after adding sweetener. Jam made with no sweetener may be kind of tart and rather bland. Sweetener, whichever one you like, helps to bring out the flavor of the fruit.

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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8 thoughts on “Strawberry Jam — Unsweetened, Stevia Concentrate or Very Lightly Sweetened

  1. How do you keep your jam from changing color? Mine went from a nice red to a brownish pink. Tastes okay but not very presentable.

    • Hi Nicky,
      I think the FAQ below should answer your question.

      Do I have to do a water bath to preserve my cooked jam or jelly?
      No – if you have freezer space, cooked jam and jelly can be stored in the freezer. Follow the directions as if you were going to do a water bath, but leave ½” of headspace in the jars (instead of ¼”). This extra space allows for expansion when the jam freezes. Allow jars to cool on the counter, then store in the freezer. Defrost in the refrigerator before eating. Best eaten within 1 year of freezing.

      Thanks for using Pomona’s Pectin — and Happy Jamming!

    • Hi Kim,
      If your blackberries are the sour type of blackberries, then yes you can substitute them in this recipe for the strawberries with no problem.

      If your blackberries are sweet blackberries, then you would need to add 1/4 cup lemon or lime juice for safe water bath canning.

      Take a look at the direction sheet that comes with the pectin and you’ll see the different fruits listed in groupings that are basically the same recipe. For example, Strawberry and Sour Blackberry are together while Sweet Blackberry is in the grouping with Blueberry.

      If your blackberries are sour and you are cutting way back on sweetener, you might want to taste before jarring to be sure the jam is sweet enough.

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