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With the last batch of strawberries we got from the farm, I made this Strawberry jam. I had some Pomona’s Universal Pectin and I used the recipe from the instruction manual to make this jam. I bought a box of this few years ago and I’ve made jams using this pectin before and it always worked well for me.

Some people prefer not to add pectin, but I find adding it makes the jam hold its shape better. If you prefer not to use pectin, then feel free to leave it out. Almost all fruits have some level of natural pectin in them that will help them set to make a somewhat firm to very firm jam. Here’s a good article to read more on this.

Pectin or no pectin, this is an easy to make jam that keeps in the fridge for up to 3 months. If you are into home canning, then make sure to sterilize and can the jam accordingly. I tried home canning few years ago and without proper equipment, I was left with burnt hands and it was not pleasant. So now I just fill the hot jam into clean glass jars and let it cool completely before storing in the fridge.

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Strawberry Jam (using Pectin) Yum
Easy to make Strawberry Jam with pectin. It keeps well in the fridge for up to 3 months/
Strawberry Jam (using Pectin)
Course condiments
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
  • 4 ~ 5 cups Strawberries - , chopped
  • ¾ ~ 2 cups Sugar - (½~1cup honey)
  • 2 tsp Pectin powder
  • 2 tsp water Calcium - (recipe follows)
Course condiments
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
  • 4 ~ 5 cups Strawberries - , chopped
  • ¾ ~ 2 cups Sugar - (½~1cup honey)
  • 2 tsp Pectin powder
  • 2 tsp water Calcium - (recipe follows)
Strawberry Jam (using Pectin)
Instructions
  1. Combine chopped strawberries and calcium water in a medium sauce pan. Bring the mixture to a boil on medium heat.
  2. In the meantime, whisk pectin powder into the sugar or honey and thoroughly mix it.
  3. Once the fruit comes to a boil, add the pectin-sugar (or honey) and stir vigorously for 1~2 minutes until sugar and pectin are dissolved. Return to boil and remove from heat.
  4. Fill clean jars with the jam and once completely cooled, store in the refrigerator for up to 3 months.
  5. To make Calcium Water: Put ½tsp calcium powder and ½cup water in a small, clear jar with lid. Store this mixture in the fridge. It lasts for months. Shake well before using. Discard if settled white powder discolors or mold starts to form.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 1'.

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3 thoughts on “Strawberry Jam (using Pectin)”

  1. This is really very yummy Pavani !!! I am really amazed at how you manage to write posts so frequently a month with some great pics..Glad to connect .See you in the blog run

  2. Gosh another one of those outstanding pictures Pavani..and just imagining that Jam, makes me wish I could make it right away!

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