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.