Strawberry Freezer Jam | PCC Natural Markets

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Strawberry Freezer Jam

Yield: 4 to 5 half-pints of jam

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Pomona's Universal Pectin is derived from lemon and orange peel, a great source of naturally occurring pectin. It has a stronger jelling action than many other brands of commercial pectin, thanks to its small package of natural calcium (just like the dietary supplement), which helps activate the pectin. This process allows you to prepare your jam with as little additional sweetener as you wish; low sugar recipes typically won't set with apple-based pectin. The canning method here is from Pomona.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


To make calcium water

1. Mix 1/2 teaspoon white calcium powder (included in the box of Pomona's Universal Pectin) and 1/2 cup water in a small, clear jar with lid.

2. Store in refrigerator between uses. It lasts a number of months — discard if settled white powder discolors.

3. Shake well before using.

To make the jam

2. Prepare strawberries by washing and capping them. Chop roughly and then mash them well. Measure 4 cups mashed berries into a large mixing bowl and stir in sugar or honey and optional lemon juice.

3. Bring water to a boil in a small saucepan and pour it into a blender or food processor. Add 3 teaspoons pectin powder and blend for about 1 minute or until pectin is fully dissolved.

4. Add hot pectin to fruit in the mixing bowl.

5. Stir 4 teaspoons calcium water into the fruit. A jell should appear quickly. If not, add 1 teaspoon more at a time, stirring well, until a jell appears. It will be soft set.

6. Fill jars to within 3/4-inch of top. (The jam will expand as it freezes.) Wipe rims clean. Seal jar with two-piece lid. Repeat until all the jam is packed into jars.

7. Cool jars to room temperature, then freeze jam until ready to use. After opening, keep it in your refrigerator and eat within 2 weeks.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 11, 2011.

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