Strawberry Preserves

Here's the recipe, instructions and photos for strawberry preserves using honey, a small amount of sugar and Pomona's Universal Pectin.

RECIPE

• 4 Cups Clean, De-stemmed/hulled Mashed Strawberries
• 1/2 - 1 Cup of Honey
• 1/2 - 3/4 Cup of Turbinado Sugar
• 2 Tsp. Pectin Powder
• 2 Tsp. Calcium Water*
• Clean/Prepare 6 - 8 ounce Jelly Jars or 12 - 4 ounce Jars

 *Per the instructions make the Calcium water first. You can refrigerate it and use it all summer for various types of preserves and jams.

DIRECTIONS:

• Measure honey and/or sugar* add Pectin Powder, mix well, set aside. In my opinion the pectin dissolves best if mixed into the honey.
• Wash, de-stem and hull the berries. There are special tools for this, or you can use a paring knife.
• Place in a large stainless steel or enamel pot
• With a potato masher or wooden spoon, mash the berries
• Add the Calcium Water, stir well
• Bring to a boil
• Vigorously stir in the honey/pectin mixture and/or sugar/pectin mixture
• Boil gently stirring constantly for 1-2 minutes to dissolve pectin
• If there is excessive foaming (and you don't like this), you can add a tablespoon or two of butter, or you can skim off the foam.**
• Remove from heat
• Remove a spoonful, cool and taste for desired sweetness. Remember fruit flavor and sweetness will change from year to year and even between batches.
• If necessary add additional honey or sugar
• Fill jars, add lids and rings and process for ten minutes (Click for details)

*Sugar is not only a sweetener, but it also acts as a preservative. If you choose to omit sugar completely, your strawberries may blanch (or become white) over time.

**The foam is not a problem if you leave it. Some people don't like how it looks. If you stir the jam prior to use, you don't even notice it.

Photos with recipe notes shown below.

Find the berries and pick them!

Wash, de-stem, measure, mash, add calcium water and bring to a boil.

Vigorously stir in the honey/pectin mixture and/or sugar/pectin mixture

Boil gently stirring constantly for 1-2 minutes to dissolve pectin

Fill the jars, add lids and rings and....

 ....give them a boiling hot water bath for 10 minutes!

Remove jars to a towel. Let cool. Do not disturb for 12-24 hours. Then check seals and firm up the rings. Store in pantry. Once opened lasts 3-4 weeks.

Feel free to post any questions you may have and I'll try to help.

Thanks for reading and following,

Trish

Applesauce Recipe

Although this isn't a jam recipe, it is apple time in this part of the country so an applesauce recipe seems fitting. Besides, it's so easy to make and so delicious it would be a shame to not include this in my blog.

So here goes...

• Buy or pick ~24 apples-sweeter varieties for eating work best
• Wash them
• Remove the stems & slice (no need to remove the core)
• Cook w/ 1/2 cup water until mushy
• Leave the lid on the pot except to stir now & then
• Run cooked apples through food mill to remove core, skin & seeds

While still hot (return to stove if necessary) add:

• 1/2 Cup Honey
• 1/2 Cup Turbinado Sugar
• 1 Tsp. Cinnamon
• 1/2 Tsp Cloves (optional)
• Stir well until mixed
• Taste & adjust sweetener & spices to your liking
• Dispense into clean plastic containers w/lids
• Let cool
• Lay plastic wrap on top of applesauce to prevent freezer burn
• Cover with lids
• Freeze, refrigerate or eat
• Yield ~8-9 Cups

Here are a few photos of the process.

Sliced apples ready to cook

Cook with 1/2 Cup water until mushy

Run cooked apples through food mill to remove core, skin & seeds

While still hot, (return to heat if necessary) add honey, sugar, cinnamon & cloves

Dispense into clean plastic containers w/lids

Let cool
Lay plastic wrap on top of applesauce to prevent freezer burn
Cover with lids & freeze, refrigerate or eat!

Thanks for reading,

Trish

Grape Jam Recipe ~ With Honey and Minimal Sugar

As promised here is the grape jam recipe, slightly revised to include the use of the newly discovered natural pectin!

INGREDIENTS:

• 3 lbs. Concord Grapes ~ 9 Cups
• 1/2 Cup Water
• 1-1/2 Cups Mild Flavored Honey
• 1/2 Cup Turbinado Sugar
• 1/2 Cup Lemon Juice (appx. 2 lemons)
• 2 Tsp. Pomona's Universal Pectin Powder (well mixed into honey/sugar used per package directions)
• 2 Tsp. Pomona's Universal Pectin Calcium Water

DIRECTIONS:

• Wash and de-stem the grapes
• Place in a large stainless steel or enamel pot with 1/2 cup water
• With a potato masher or wooden spoon mash the grapes
• Bring to a gentle boil and then reduce the heat to an active simmer
• Simmer ~10 minutes or until the grape centers soften so they are easily crushed
• Press the grapes through a food mill or a sieve with a wooden spoon to remove seeds and skins*
• Discard skins and seeds and return remaining pulp to the saucepan
• Add Lemon Juice
• Add Calcium Water
• Return to a boil and vigorously stir in the honey/pectin mixture and/or sugar/pectin mixture
• Boil gently stirring constantly for 1-2 minutes to disolve pectin
• Remove from heat
• Remove a spoonful, cool and taste for desired sweetness.
• If necessary add additional honey or sugar.
• Fill jars, add lids and rings and process

 Photos with recipe notes shown below.

Find the grapes and pick them!

Wash, de-stem, measure, mash, add water and cook.

Press through a sieve or food mill to remove skins and seeds.

A food mill is easier even though it may hang-up a little if the seeds are large. Just turn the handle the other way for a bit and it will free things up.

Discard skins and seeds and return remaining pulp to the saucepan

Add Lemon Juice

Add Calcium Water

Discard skins and seeds and return remaining pulp to the saucepan

Add Lemon Juice
Add Calcium Water
Return to a boil and vigorously stir in the honey/pectin mixture and/or sugar/pectin mixture
Boil gently stirring constantly for 1-2 minutes to disolve pectin

Fill the jars, add lids and rings and....

....give them a bath!

Feel free to post any questions you may have and I'll try to help.

Thanks for reading and following,
Trish