This is an easy recipe for strawberry jam that uses less than half the sugar called for in traditional recipes. The result is a healthier treat that has the full natural flavor and color of the fruit.
The recipe calls for low-methoxyl pectin (made from citrus peels) and calcium powder, both of which are available from brands such as Pomona's Universal Pectin. The combination of low-methoxyl pectin and calcium makes it possible to get a good gel even when using little or no sugar.
In low-sugar recipes it is especially important to use fully ripe, flavorful fruit. However, it doesn't matter whether the strawberries are fresh or frozen, so long as they were picked at their seasonal best.
- 2 pounds (907 g) fresh or frozen strawberries, green hulls removed
- 1/4 to 1 cup (57 to 227 g) sugar
- 2 teaspoons (10 ml) calcium water
- 2 teaspoons (10 g) low-methoxyl citrus pectin powder
- Put the strawberries into a large, non-reactive pot (no aluminum or non-enameled cast iron). If you are using frozen berries, let them thaw at room temperature before proceeding with the recipe.
- Mash the strawberries with a potato masher.
- Make calcium water by stirring 1/2 teaspoon calcium powder into 4 ounces of water. You will only be using a small amount of this mixture in the recipe: store the remainder in a clearly labeled jar in the refrigerator for several months. Use it in future batches of low-sugar preserves (shake before using). Discard it if the calcium powder that settles to the bottom discolors or you see any signs of mold.
- Add 2 teaspoons of the calcium water to the strawberries and stir well.
- In a bowl (separate from the fruit), mix 2 teaspoons of the pectin powder with the sugar.
- Bring the fruit and calcium water to a boil over high heat. Add the sugar and pectin and stir constantly for 1 - 2 minutes until the pectin and sugar completely dissolve.
- Allow the jam to return to a full boil. Turn off the heat. Ladle the hot jam into clean canning jars (it is not necessary to sterilize the jars for this recipe), leaving 1/2-inch of head space. Fasten canning lids. Process in a boiling water bath for 10 minutes.
Once processed and sealed the jam will keep, unopened, for 1 year. Once opened (or if unsealed), low sugar strawberry jam should be stored in the refrigerator where it will keep for 3 - 4 weeks.
Use 1/4 to 1/2 cup honey instead of the sugar. Although honey doesn't combine with pectin and acidity in the same way sugar does to create a gel, it will work in a recipe that uses the combination of calcium and low-methoxyl pectin powder.