Master Preserver Allison Duffy led a great class at the farm this Saturday, and over the course of the morning, she patiently answered all of my questions about pectin. The short answer: using packaged pectin powder takes out the guesswork. This jam is delicious, and the (relatively) low amount of sugar in it allows the fruit to take center stage. Click here for more photos of our workshop and the jam-making process.
Allison Duffy’s Strawberry Jam
8 cups mashed strawberries (approximately 6 quarts of whole strawberries)
4 teaspoons calcium water (prepared ahead of time per package directions)
2 1/2 cups sugar
4 teaspoons Pomona’s pectin powder
Rinse strawberries and remove stems. Mash strawberries in a large bowl. Measure mashed strawberries into a large pot. Add calcium water to the pot and mix well. In a separate bowl, combine sugar and pectin powder and mix thoroughly. Bring strawberries and calcium water to a boil, then add the sugar/pectin mixture, stirring vigorously for 1-2 minutes to dissolve the pectin. Return to the boil, then remove from heat. Ladle hot jam into sterilized jars, leaving 1/4 inch of head space, and process.