Citrus Strawberry Jam
- 4 cups mashed strawberries (about 3 pints whole)
- 3/4 – 2 cups sugar (depending on how sweet you like your jam)
- 1 T each orange and lemon zest
- 2 t Pomona’s Pectin
- 2 t calcium water (calcium helps pectin gel and it’s in the Pomona’s box!)
Combine mashed fruit and zests and calcium water in pan. In a separate bowl thoroughly mix pectin powder and sugar. Bring strawberries to boil, add pectin-sugar. Stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil. Remove from heat. Fill sterilized jars to 1/4” of top and screw on lids. Put filled jars in boiling water to cover. Process 5 minutes. Remove and let cool.