I wanted to share one of my FAVORITE canning ingredients: Pomona’s Universal Pectin
It is great because: You don’t have to use as much sugar and you can do big batches of jams and jellies at one time, unlike regular pectins. AND it is all natural. Here is the basic freezer jam recipe, turns out great every time! PS I find Pomona’s locally at Whole Foods. I’m sure other stores sell it, I just don’t know which ones.
FREEZER STRAWBERRY JAM
8 cups mashed strawberries (as chunky or smooth as you like)
4 tsp calcium water (prepared according to package directions)
1/4 cup lemon juice, optional
1 1/2 to 4 cups sugar, your preferred amount of sweetness (or 1-2 c honey)
4 tsp pectin powder
Clean and hull your strawberries. (I like using a huller to waste as little as possible.)
What? You don’t have a huller?! I’ll show you why I love them:
When you open up your box you’ll find two packages inside. Just follow the directions.
Prepare calcium water according to package directions.
Mix strawberries, lemon juice if using, and calcium water together in a pot, bring to a boil.
Mix your pecin powder and sugar together in a bowl.
Add pectin/sugar mixture to berries.
Stir 1 to 2 minutes, return to a boil.
Fill jars, label, and freeze.