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| image & recipe @yummly.com / Seriouseats.com |
- 1 1/2 cups sugar
- 2 1/2 teaspoons Pomona's Universal Pectin
- 4 cups coarsely chopped strawberries (from about 2 farm stand quarts)
- 1 tablespoon freshly squeezed juice from 1 lemon
- 3 teaspoons calcium water (included in the Pomona's packet)
- 1/4 teaspoon unsalted butter
- 1 cup honey
Method:
- Whisk the sugar and pectin a medium bowl and set aside.
- Combine the strawberries, lemon juice, calcium water, and butter in a large, heavy-bottomed pot and bring to a boil over medium-high heat. Add the honey and the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
- Remove pot from heat and skim any foam from surface of jam with cold metal spoon. Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.
