This jam captures the best of fresh strawberries in their most pure format. No water bath canning here! An easy project for anyone new to preserving. Try using mint, mentuccia romana, anise hyssop, basil, or just plain. This recipe is easy and immensely gratifying. Not to mention extremely kind for your future self who will have strawberry jam on hand for any occasion that arises.
makes about 5x1/2 pint (8 oz) jars
2 lbs of strawberries
2-4 Tbsp lemon juice
¼ cup chopped herbs of choice
½ cup to 1 cup honey (we used ½ cup, use more if you like it sweeter)
¾ cup boiled water (for dissolving pectin)
1 Tbsp Pomona's pectin*
4 tsp calcium water + more as needed (follow instructions in Pomona pectin box to make)
Pulse strawberries in food processor until chunky and transfer to a bowl. You should have about 4 cups of strawberries at this point. Stir in lemon juice, add honey and anise hyssop. Stir well.
Boil water and add to food processor. Add pectin powder, venting the lid and blend 1-2 minutes, until all powder is dissolved. Add mixture to fruit and stir until well mixed.
Add the calcium water to mixture. Stir well. You should see it starting to jell. If not, stir in 1 tsp of calcium water at a time until the jam is set.
Fill jars to ½’’ of top and put on lids. Store in freezer for up to a year. Lasts in the fridge for a week or more once opened.*You can get Pomona's Pectin at PCC, Whole Foods, and online. It comes with calcium that you can use to create your own calcium water.