My Secret Weapon for Making Jam with No White Sugar | Canning Tutorial

You DON'T Have to use CUPFULS of white sugar to make amazing from-scratch jams and jellies! Here's my little trick for the BEST homemade jam sweetened with honey. *CLICK SHOW MORE FOR RECIPE*

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Get Pomona's Pectin (it also works with fruit juice or no sweetener at all!) at Lehman's: bit.ly/ppectin
Or at Vitacost: anrdoezrs.net/links/8834312/type/dlg/https://ww…
My favorite honey: beewildrawhoney.com/shop/?ref=theprairiehomeste…

🍓 No-Sugar Jam Recipe 🍓

4 cups mashed fruit
1/4 cup bottled lemon juice
2 teaspoons calcium water*
2 teaspoons Pomonas Pectin powder
1 cup honey

*This ingredient is unique to Pomona’s pectin and is included in the box. Make the water by placing 1⁄2 teaspoon of the calcium powder into a jar with 1⁄2 cup water. Shake well. Will last in the refrigerator for many months.

Instructions:
1. Place the measured fruit into a large pot or saucepan with the lemon juice. Add the calcium water.
2. Place honey into separate bowl and stir in the pectin powder.
3. Bring the fruit to a full, rolling boil, then add the pectin/honey mixture. Stir well to dissolve the pectin completely. (This is also a good point to do a quick taste test to see if the jam is at a sweetness level you like).
4. Return mixture to a full, rolling boil and boil for one minute.
5. Check for gelling (see note below). If achieved, remove the pot
from the heat.

6. Ladle the hot jam into waiting hot jars, leaving 1⁄4-inch of headspace. Affix lids and rings and process in a boiling water canner for 10 minutes plus 1 additional minute for every 1000 feet you are above sea level.
NOTES:
+ I added some fresh rhubarb to my jam in the video. Since it’s crunchier than the mashed strawberries, I cooked it down for an additional bit of time before adding the pectin/honey mixture to give the rhubarb time to soften.
+ A rolling boil means a boil that keeps bubbling away even when you are stirring it vigorously with a spoon.
+ If your jam isn’t gelling after the minute of boiling, it’s OK to boil slightly longer. However, keep in mind that over boiling the jam will also result in lack of gel, so try to keep the cook time minimal.
+ Resist the urge to double your jam batches. Increasing the quantity can affect how the pectin works and result in un-gelled batches. If you need to make a larger quantity of jam, simply make multiple batches in different pots.

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