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Strawberry Jam with Pomona's Pectin

Plum-Strawberry-Rosemary Jam

Ingredients

  • 2 cups mashed strawberries
  • 2 cups unpeeled pitted, chopped, and mashed sweet plums
  • 2 cups sugar divided
  • 3 teaspoons calcium water
  • 2 Tablespoons lemon juice
  • 2½ teaspoons Pomona’s Pectin powder
  • 2 10” sprigs of fresh rosemary

Instructions

  1. Prepare strawberries by washing, hulling, and mashing.
  2. Prepare plums by washing, pitting, cutting into small dice, and mashing. Don’t peel.
  3. Measure out 2 cups of mashed strawberries and 2 cups of mashed plums into a bowl or container with a lid. (If you have extra, save for another use.) Add ½ cup of the sugar and mix well. Cover and put in refrigerator to macerate for 12 to 14 hours.

  4. The next day, when ready to make the jam, wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, and bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

  5. Transfer macerated fruit into a sauce pan; add calcium water and lemon juice, and mix well.

  6. Measure remaining sugar (1½ cups) into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

  7. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

  8. Lay the rosemary sprigs into the hot jam, and gently mix. Allow to steep, covered, for 1-2 minutes. After steeping, taste if you like – the rosemary flavor will not be as strong in the finished jam as it is at this stage. Remove the rosemary sprigs, and stir the jam.

  9. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.