Ingredients:

  • 4 lbs Fresh ripe strawberries, hulled and halved
  • 2 cups Granulated white sugar
  • 1/4 cup Freshly squeezed lemon juice
  • 1 tbsp Low-methoxyl pectin
  • 1 tbsp Calcium water

Instructions:

  1. Place berries and 1/4 cup lemon juice in the pot over medium heat.
  2. Use a potato masher to crush the berries until they release their juices and form a pulpy liquid.
  3. Stir in the 1 tbsp of calcium water thoroughly.
  4. In a separate bowl, whisk 1 tbsp low methoxyl pectin into the 2 cups of sugar.
  5. Turn heat to high and bring the strawberry mixture to a full, rolling boil that cannot be stirred down.
  6. Add the sugar/pectin mixture while stirring constantly.
  7. Return to a boil for exactly 2 minutes until the liquid thickens and looks glossy.
  8. Pour the hot strawberry jam recipe with pectin into sterilized jars, leaving 1/4 inch of headspace.
  9. Wipe the rims, apply lids, and let sit undisturbed for 24 hours until the pop of the seal is heard.