Quick Strawberry Jam

This recipe is a quick and easy way to keep strawberry jam on hand. Pomona’s Universal Pectin gives the jam just enough gel.Ingredients:1 cup sugar1 teaspoon Pomona’s Universal Pectin4 cups strawberries, hulled1 teaspoon calcium water (included in the Pomona box)Juice of one whole lemonInstructions:Place the sugar and pectin in a bowl and set aside.

Place the berries in a medium, non-reactive saucepan and mash. Slowly bring to a boil, stirring frequently to avoid burning. Stir in the calcium water and lemon juice. Slowly pour in Pomona’s mixture and stir to dissolve.

Return to a boil, stirring the mixture until heated through. Remove from the heat and let rest for 5 minutes. Skim off any foam and stir to get rid of bubbles. Makes about 4 cups.

To Preserve:

Refrigerate:  Ladle into bowls or jars. Cool, cover and refrigerate for up to 3 weeks.

Can:  Use the boiling-water method. Ladle into clean, hot half-pint canning jars, leaving 1/4 inch of head space. Release trapped air. Wipe the rims clean, center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to one year.