Strawberry Lemon Jam
This strawberry lemon jam is a lemony spin on classic strawberry jam. It is also lower in added sugar.
Servings: 3 cups
Calories: 446kcal
Equipment
Ingredients
- 2 lbs strawberries (about 4 cups mashed)
- 1/4 cup lemon juice (fresh squeezed)
- 1 tablespoon lemon zest
- 1 cup honey (or 1½ cups regular sugar)
- 2 teaspoons Pomona's Pectin
- 2 teaspoons calcium water (this ingredient is included in Pomona's Pectin)
Instructions
- Prepare boiling water canner. Heat 4 half pint jars in simmering water until ready to use, do not boil.
- If needed, prepare calcium water by mixing ½ teaspoon calcium powder and ½ cup water in a jar with a lid.
- Rinse and cut leafy tops off strawberries. Then cut into quarters, place in a bowl and mash strawberries.
- In a separate bowl, mix 2 teaspoons Pomonas Pectin with the honey (or sugar).
- Next, in a large saucepan, combine mashed strawberries, lemon juice, lemon zest, and 2 teaspoons calcium water. Stir and heat to a full rolling boil.
- Add the pectin-honey mixture. Stir constantly to dissolve the pectin and bring to a full boil again. Boil for 1-2 minutes. Remove from heat.
- Ladle jam into half pint jars leaving a 1/4 inch of head space. Wipe rim. Center lid on the jar. Screw on the band with until it is finger tip-tight.
- Place jars in canner and ensure the jars have at least one inch of water above the tops of the jars. Bring to a boil and process for 10 minutes. Adjusting for altitude if needed (see note below).
- Remove lid, turn off heat, wait 5-10 minutes then remove jars. After 24 hours remove rings, check seals, then store in cool, dark place. Makes 3 to 4 half pint jars of jam.
Notes
- If you are at an altitude of above 1000ft above sea level, add 1 minute of processing time for canning. Each additional 1000ft adds 1 minute more. For example someone canning at 4000 ft above sea level should add 4 minutes to the processing time. For this recipe that would be 14 minutes total.
- If you choose not to can the jars, they can be stored in the refrigerator for up to 3 weeks. Alternatively, you can store them in the freezer for up to 1 year
- Pomonas Pectin is a special type of pectin that works well for low sugar jam and jelly recipes. There are no substitutes for it.
Nutrition
Serving: 100g | Calories: 446kcal | Carbohydrates: 118g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 546mg | Fiber: 7g | Sugar: 108g | Vitamin A: 39IU | Vitamin C: 189mg | Calcium: 59mg | Iron: 2mg
