Jen’s Honey Strawberry Freezer Jam
My dear friend Jen, the crock-pot recipe queen, shares this no-cook freezer jam she made after a morning of strawberry picking with her boys. The pectin with a calcium powder lets you use low sugar, honey, or no sugar at all, and the end result was an amazing jam sweetened with honey, quite possibly the best jam she has ever had.
Ingredients
Method
- Wash and sterilize your mason jars and lids.
- Make the calcium water: mix 1/2 teaspoon of the calcium powder (the small white packet inside the pectin package) with 1/2 cup water and store it in a small plastic container.
- Cut and wash the strawberries.
- Mash the strawberries in a chopper or food processor. You want to end up with 4 cups of mashed strawberries. Pour them into a bowl and add a bit of lemon juice, if desired.
- Add 1/2 cup honey (if using sugar, add 3/4 to 2 cups, depending on your taste).
- Boil 3/4 cup water (I used my microwave). Put the boiled water in a blender and add 3 teaspoons of the pectin powder. Vent the lid and blend about 1-2 minutes, until all the powder is dissolved.
- Pour the hot liquid in with the fruit and stir until well mixed.
- Add 4 teaspoons of the calcium water and stir well. Jell should appear. If not, continue to add 1 teaspoon of calcium water at a time and stir until jell appears. I think I ended up adding 10 teaspoons total. The strawberry mixture will start to jiggle when you lightly move the spatula in it.
- Fill 2 pint jars and attach the lids. Put them in the freezer overnight.
- Move a jar to the fridge to thaw before using.
Nutrition
Notes
Yield: 2 pints.
This is the no-cook pectin that comes with a separate calcium powder packet. The calcium water can be stored in your fridge for a number of months. If it discolors or molds, then you know it’s time to toss it.
The jam will last about a week in the fridge, but if you go through as much jam as we do, it probably won’t make it that long!
Very high in vitamin C; high in calcium and manganese; very low in saturated fat and sodium; no cholesterol.
Thanks for hosting me on your blog, Hallee!