Connie Sumberg, who has been making jam and jelly with Pomona's Pectin for over 30 years, shows you how to make low-sugar strawberry jam. Pomona's Pectin was developed for the purpose of making jam & jelly that is more fruit than sugar.
Connie will teach you how to make jam & jelly sweetened to your taste following the Directions and Recipe in the Cooked Jam, Jelly, Marmalade & Jello -- Low Sugar or Honey section of the directions and recipes that come with every purchase of Pomona's Pectin, Steps 1 - 6.
For this recipe you will need 4 cups of mashed strawberries, 3/4 cup up to 2 cups of sugar, 2 teaspoons of calcium water, and 2 teaspoons of pectin powder.
The first thing to do is make calcium water according to the directions that come with the pectin. As with any canning or preserving, you need clean canning jars and rings, and new lids. Follow the instructions for preparing the jars.
Next, prepare the fruit by mashing washed and hulled strawberries, and measure out 4 cups of mashed berries into a sauce pan. Add 2 teaspoons of calcium water and stir well.
Measure 1 cup of sugar into a bowl. Measure and add 2 teaspoons of Pomona's Pectin powder. Mix thoroughly and set aside.
Bring the strawberry mixture to a boil, add the pectin-sugar, and stir vigorously for 1 - 2 minutes to fully dissolve the pectin. Turn off the heat when mixture returns to a full boil.
Next, fill the jars to within 1/4" of the top. Using a paper towel, wipe any jam off the rim of the jar. Place a lid on the jar and screw on the ring to "fingertip" tight.
Water bath process for the amount of time specified in the recipe. Remove jars from the water bath and set aside to cool. Check the lids to be sure they are sealed. They should be sucked down tight with no movement up and down.
The next day, when completely cool, you'll see the full jell. Properly water bath processed jam keeps on the shelf for up to one year. Once opened, low-sweetener jams & jellies keep in the refrigerator for up to 3 weeks.
Check out our website for more information and recipes: www.pomonapectin.com
Thanks for learning about Pomona's Pectin.
26 май 2011
