Low Sugar Strawberry Lemon Jam: Made With Pomona's Pectin, fresh lemon, honey, and date paste.
Ingredients
5 quarts of strawberries, was 16 cups whole and 10 cups smashed
1½ cup of honey (use a mild honey for a lighter flavor, and a stronger honey for more pronounced flavor) for vegan-use agave or maple syrup or more date paste
¾ cup of date paste (*optional-could use more honey or other liquid sweetener if desired)
2 tsp lemon zest
1-2 tbsp lemon juice (taste after adding 1 tbsp)
1 tbsp + 2 tsp Pomona's Pectin
1 tbsp + 2 tsp Calcium Water (from Pomona's Pectin)
1½ tsp fresh nutmeg
Instructions
Wash and de-stem strawberries
Measure out strawberries, and mash to create 10 cups
Add in calcium water, lemon juice, zest, & nutmeg
Add pectin to honey/date paste mix
Bring fruit to a boil and add in pectin. Stir to dissolve
Have canning jars ready (be sure that they're sterilized and hot), and pour hot jam into jars leaving ¼ " from top.
Run knife up and down to get rid of any air bubbles. Wipe tops clean and place hot lids on top.
Place into boiling hot water bath canner, and process for 10 minutes. Remove from water and let cool.You should hear jars pop as they cool and seal.
Enjoy on top of waffles, toast, fresh muffins, or crackers!
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/blog/strawberry-lemon-jam/