Strawberry Jam
A basics strawberry jam recipe, featuring Pomona's Pectin!
Make calcium water by combining 1 teaspoon of calcium powder with 1 cup of water. Mix well and set aside.
Sterilize canning jars lids and rings. Keep hot until the jam goes into them.
Wash stem and mash strawberries.
Add 8 teaspoons of calcium water to berries. Stir well.
Mix pectin into sugar. Set aside.
Bring fruit to a boil. Add sugar/pectin mix; stir vigorously for 1-2 minutes.
Return to boil then remove from heat.
Fill jars to 1/4 from the top. Wipe the rims clean. Screw on 2-piece canning lids.
Place filled jars in a large pot of boiling water to cover. Boil for 5-7 minutes.
Carefully remove jars from water and allow them to cool completely. Check seals to ensure they do not pop when you push on the top.
4 cups organic cane sugar
8 teaspoons Pomonas pectin powder
8 teaspoons Pomonas calcium water