A few of you suggested I give Pamoma’s Universal Pectin a try, and so this morning I did. Wowza! This stuff is great if you are looking for a way to make low sugar jam. I had no idea you could make jam with so little sugar and have it turn out so delicious. Seriously, my crappy British teeth will be thanking you for years to come. I don’t know who you are Pamona, but I love you.
Here is the recipe –
Ingredients
4 cups chopped strawberries
1 cup sugar
1 box Pamona’s Universal Pectin Powder
Directions
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
In a small bowl mix together 1/2 teaspoon calcium powder {found in the Pamona’s box with the pectin} with 1/2 cup water. Stir and set aside.
Chop strawberries to measure 4 cups.
Add strawberries, and 2 teaspoons calcium water together in a 6-8 quart sauce pot, stir well and bring to a boil.
Combined 1 cup of sugar and 2 teaspoons Pamona’s Pectin powder together in a bowl and once the strawberry mixture is boiling, slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {4} 1/2 pints. * You can double this recipe if you’d like.
See More of my Canning Recipes HERE
Pamona’s Pectin can be tricky to find. You’ll most likely find it at specialty stores like Whole Foods and PCC Natural Markets. If you would rather order online here are a few options:
Pomona’s Universal Pectin {Pack of 6} $22.48/$3.74 each ~Amazon
Pamona’s Universal Pectin $4.05 per box ~ Vitacost {Go HERE to get a $10 credit}
If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack
If you need a tool kit, I use one similar to this one.
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Heather says
Sounds lovely and more frugal on the sugar for sure, but want to clarify…the calcium powder is different than the Pomona, right? Calcium powder…like baking powder?
Mavis says
The calcium powder is included in the Pamona’s Pectin box {I just went and clarified that in the recipe}. Thanks for catching it. It takes a village LOL 🙂
Heather says
🙂 Got it! BTW, I love the design package of the Pamona, so dang cute! Need to order, we picked 42 cups of blackberries yesterday and am looking for a low sugar recipeto make some jam. Thanks for the tip!
Karen says
Great idea! You know there is a low sugar pectin for strawberry freezer jam too. 🙂 And it’s less work. 🙂
Helen in Meridian says
In the olden days…after the Waltons…when my mom made jelly or jam, she would put them in a sterilized jar, but pour parafin melted wax over them, instead of processing them in a canner. Am I the only one who remember that?
Tanya says
My mom made grape jelly that way but I’m pretty sure it had to go in the freezer.
Mavis says
One of my neighbors used to do that. I think it’s kind of cool. You rock Helen.
Cindy says
Oh yes, I vividly remember my great grandmother’s jams/jellies with the parafin toppers. I was just visualizing those lovely jars as I was reading this recipe and wondered if anyone ever used the parafin. I was also delighted to learn someone else had such a memory.
Chris says
My grandma use to do that every now and again. I think when she ran out of lids. Worked well either way.
Lori says
Amazon has a cookbook – Preserving with Pomona’s Universal Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Preserving Jams, Jellies, and More – that is scheduled to be released in June of 2013.
Mavis says
Thanks Lori, I’ll keep my eyes peeled for that one!
Gwenn F says
I bought the Pamona’s recipe book a few weeks ago. I LOVE it and highly recommend it if you want recipes for lower sugar jams, jellies and preserves.
Mandy P says
I love this pectin! It is all I used last summer. Now to find it in bulk;)
Mavis says
Pamona’s Pectin is awesome!
Renay says
And the company was founded in Arlington Washington!
Theresa says
Just wondering, I’m trying to follow the Real Food thing, can this be made with honey instead of sugar? And if so, what quantities should I use?
Thanks for all the great recipes!
Mavis says
Maybe, but you’ll have to check the sheet in the Pamona’s Pectin box for measurements and instructions.
Gwenn F says
Yes. You can use honey, Stevia, agave or any other kind of sweetener with Pamona’s, including unsweetened fruit juice like grape or apple 🙂
Leslie says
Whoa- just found this! Great minds 🙂
http://foodinjars.com/2015/04/pomonas-pectin-jam-class-at-the-morris-arboretum/
Kathy Barlean says
Could you please tell me how much jam or jelly a package of Pomona? Oh and by the way, I hope you’ll continue to blog for many years! 🙂
Anna says
Please clarify how much water to mix with calcium, I am making this right now
Mavis Butterfield says
In a small bowl mix together 1/2 teaspoon calcium powder {found in the Pamona’s box with the pectin} with 1/2 cup water.