Naturally Sweetened Strawberry Jam

Everyone needs a strawberry jam recipe and this one does not disappoint! Using
agave nectar instead of sugar to sweeten, this makes a lovely spread for
biscuits, toast or pancakes!

Servings:

Author:

Course:

Snack

Keywords:

preserving

🧂 Ingredients

4 lbs strawberries, hulled and chopped

(this is about 10 cups)
2 cups agave nectar, divided
1 Tbsp calcium water
1 Tbsp Pomona's pectin
Grated zest and juice from 2 lemons

Instructions

1 In a large, nonreactive pot place the strawberries, 1.5 cups of agave nectar,
lemon juice and lemon zest and the calcium water. Stir it all together.
2 Bring the pot to a boil over high heat, once boiling lower the heat to
medium-high and keep at a low boil. The strawberries will begin to break down,
continue cooking until the strawberries have reduced by a quarter. This could
take 15-25 minutes depending on the water content of the strawberries.
3 While the strawberries cook, take the pectin and whisk it into the remaining 1/2
cup of agave nectar.
4 Once the strawberries have cooked down and reduced by a quarter stir in the
pectin/agave nectar mixture and bring back to a boil for an additional 3-4
minutes.
5 Remove the pan from the heat and using a funnel and ladle transfer the
strawberry mixture to the prepared jars. Make sure to leave 1/2 inch of
headspace in each jar.
6 Wipe the rims of the jars with a damp cloth or napkin, place a lid and ring on
each jar and process in the boiling water bath for 10 minutes.

Naturally Sweetened Strawberry Jam

Course:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook