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Canning 101 – Low Sugar Strawberry Jam Recipe with Pomona’s Pectin

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  • Author: Mavis Butterfield



4 cups chopped strawberries
1 cup sugar
1 box Pamona’s Universal Pectin Powder


  1. Bring a boiling-water canner, 3/4 full with water, to simmer.
  2. Wash jars and screw bands in hot soapy water; rinse with warm water.
  3. Pour boiling water over flat lids in saucepan off the heat.
  4. Let stand in hot water until ready to use.
  5. Drain well before filling.
  6. 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.
  7. Stir and set aside.
  8. Chop  strawberries to measure 4 cups.
  9. Add strawberries, and 2 teaspoons calcium water together in a 6-8 quart sauce pot, stir well and bring to a boil.
  10. 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.
  11. Remove from heat and skim off any foam with metal spoon.
  12. Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
  13. Wipe jar rims and threads. Cover with two-piece lids.
  14. Screw bands tightly.
  15. Place jars on elevated rack in canner.
  16. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
  17. Cover; bring water to gentle boil. Process 10 min.
  18. Remove jars and place upright on towel to cool completely.
  19. 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.