No-Cook Strawberry Freezer Jam with Raw Honey

Ingredients

4 cups mashed strawberries
1/4 cup lemon juice (to help berries maintain color)
1/2–1 cup raw honey
3/4 cup water
3 teaspoons Pomona’s Universal Pectin
4 teaspoons calcium water (this comes with the Pomona’s pectin when you buy it)

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Instructions

Mix packet of calcium powder with 1/2 cup water, and store in the fridge- it’ll last several months and is good for more than one batch
Place mashed berries in large bowl and add lemon juice and honey
Stir well until raw honey is well blended with berries
Bring 3/4 cup water to a boil
Add pectin to hot water and dissolve completely
Add pectin/water mixture to fruit and stir well
Add calcium water, one teaspoon at a time mixing thoroughly until it’s thick and ready to set, keeping in mind it will continue to set as it cools
Place in freezer safe containers, leaving 1/2 inch of headspace
Freeze right away or keep in fridge a week or so

Notes

1. You can usually find Pomona’s Universal Pectin at your local health food store, or buy it online.

2. Feel free to substitute other berries in this recipe, like raspberries, blueberries, or cherries.

3. My jam was not overwhelmingly sweet. If you like yours a little sweeter, then add more honey to taste.

4. If you have zero honey, or have an aversion to the stuff, you can use plain, ol’ white sugar in this recipe, too. Or pure maple syrup. Start with a 1/2 cup or so of white sugar, and slowly increase to taste.

5. One batch yielded approximately 3 pints, but it’s easy to double.

6. I sometimes freeze things in glass jars. I know, I’m a rebel. Just leave a generous amount of headspace (more than a 1/2″)

7. One box of Pomona’s pectin will make 2-4 recipes.

Find it online: https://www.theprairiehomestead.com/2012/06/no-cook-strawberry-freezer-jam-with-raw-honey.html