Low-Sugar Strawberry Freezer Jam
Ingredients
The jam
-
1
box
Pomona’s Pectin
-
4-5
cups
pureed or crushed strawberries
-
1 ½
cups
granulated sugar or honey
-
2
tablespoons
fresh lemon juice
-
¾
cups
boiling water
Additional ingredients
-
¼
teaspoon
calcium powder
-
¼
cup
water (for calcium)
Instructions
- Prepare the calcium water by mixing ¼ teaspoon of calcium powder with ¼ cup of water and set aside.
- Combine the sugar and lemon juice with the strawberries and stir well.
- Blend the boiling water with 1 tablespoon of pectin until smooth.
- Add the pectin mixture to the strawberries and mix until it thickens.
- Shake the calcium water and measure out 4 teaspoons to add to the jam mixture, stirring well.
- Portion the jam into containers, leaving ½-inch headspace, and seal with lids.
- Store the jam in the freezer for up to a year or in the refrigerator for several weeks.
Nutrition Facts (estimated)
Servings
3 pints
Calories
100
Total fat
0g
Total carbohydrates
25g
Total protein
0g
Sodium
0mg
Cholesterol
0mg
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