Freezer jam with Pomona pectin.
I used strawberries, but you can use blueberry, raspberry, sour cherry, sweet cherry, pear, kiwi, blackberry, or plum.
remove hulls, stems, pits, and skins as required; mash or grind fruit at room temperature.
Ingredients:
4 cups mashed fruit
1/4 cup lemon or lime juice (optional)
1/2 to 1 cup honey OR 3/4 to 2 cups sugar. I used 1 3/4 cups sugar.
3/4 cup boiling water for dissolving pectin
3 teaspoons pectin
4 teaspoons calcium water. (step #1) plus more if needed.... see directions that follow.
Instructions:
1. Before you begin. prepare calcium water. To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with 1/2 cup water in a small, clear jar with a lid. Shake well.
Extra calcium water should be stored in the refrigerator for future use.
2. Wash and rinse freezer containers. I used jars.
3. Prepare fruit. Measure fruit into a large bowl with lemon or lime juice (if called for /using)
4. Measure sweetener of choice, add to fruit, and mix well.
5. Bring 3/4 cup water to a boil. Place into food processor or blender. Add proper amount of Pomona's Pectin to make liquid pectin. Blend 1 to 2 minutes until all the powder is dissolved. (If the mixture is too thick, add a small amount of additional water, juice, or some of your fruit to loosen up and assist with removing from blender.)
6. Add liquid pectin to fruit, and mix well.
7. Add 4 teaspoons calcium water from jar, mix well into fruit mixture. Jell shoukd appear. If not, stir in 1 teaspoon calcium water at a time until jam is jelled.
8. Fill containers to 1/2 inch headspace. Allow to cool and come to room temperature BEFORE placing in the freezer. Store in freezer for up to 1 year. Refrigerated after thawing. Lasts about one week in refrigerator.
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12 сен 2023
