strawberry mint jam with pomona pectin

It’s Mother’s Day weekend. The weekend I kick off canning for the season. From now until the middle of November, I’ll be canning at least one day a week, putting up preserves in these early months, fruits of all sorts. Moving on to pickles. Finishing with tomatoes and apples. It’s exciting and daunting all at the same time. My pantry is dwindling. I’m counting jars of tomatoes and wondering if I can make it to August tomato season.

I’m starting with strawberries. Last year, I kicked off the season with the same jam. I adore this minty fruity jam with a tiny little kick. It’s perfect paired with fresh cheese, like ricotta, fromage blanc or fresh chevre. From Good to the Grain (congratulations to Kim Boyce for her Beard Award!,) I made the excellent Strawberry Barley Scones, using this jam as the filling. So so good.

I’ve adapted the recipe to work with Pomona Pectin, as I intend to add a jam made with pectin to my classes this summer. I realize some people prefer the firm set of a pectin style jam. Of all of the pectins available, Pomona is the most appealing to me.

Pomona allows you to use far less sugar, or even honey instead of sugar, while still ensuring a jammy set to your preserves. You’ll work with calcium water, mixing it up from the smaller of the two packages in the box. The calcium water will make many batches of jam, just keep the excess in the refrigerator. Shake well before each use.

Add the calcium water – amounts are on the insert in the Pomona package – to the fruit.

Mix the sugar up with the pectin – again, correct amounts are on the insert. Mix well, as this pectin will clump if not well mixed in.

Bring the fruit to a boil, then add in the sugar all at once and stir vigorously for two minutes. Make sure the jam comes back to a boil, then ladle it into your jars and process as usual.

(For more information on the boiling water bath canning process and step by step instructions, check out this post.)

24 thoughts on “strawberry mint jam with pomona pectin”

  1. I just taught a canning class today with Pomona’s. It’s a little more confusing for some beginners who like an exact recipe but all my students agree that they want to use less sugar.

    I can’t wait for our local strawberries to come in season in a few weeks!

    1. Dear Rachel I would like to can using pomona’s pectin but i am having a hard time finding it? I am not sure where you buy it at. And for what price so any and all information would be great. Does it work pretty good? As i have never used it but want to try it to see. It’s hard to find in my area as all i see on the store shelf’s is sure jel… I happen to stumble upon pomona’s pectin after wanting to search for sure jel online. As i would like to buy it in bulk that is hard to do too.. Thanks alot and have a nice day. Sincerely, wayne keller

  2. Perfect timing! I bought a plateau of strawberries Saturday- we ate half at our Sunday fete, the rest will go toward this peppery jam and served with fresh goat’s cheese on toast. Merci from your Gascon fan club!

  3. I need more details about this calcium water. I bought Pomona Pectin some months ago in bulk and there is no calcium additive. How else can I do that ingredient?

    1. Here’s what I found at the Pomona site:

      The jelling power of Pomona’s Pectin is activated by calcium, so calcium has to be present in the mixture either naturally or added by you. The directions and recipe sheet that comes with your box of Pomona’s gives you instructions for making calcium water with the calcium powder.

      I imagine it’s possible to by calcium powder?

  4. Looks great. Can you estimate the yield? I like to try to have the right number of jars ready (always have a couple of extra) and I can’t quite tell if this will make 8 or 10 jars. Thanks!

  5. Wow, strawberries already! My growing season begins May 15th and the only edibles coming up in my garden are savory, chives, parsley, and garlic… That means eggs with herbs….

    Off topic, your Merguez sausage recipe is out of this world! I love the spice mixture! Will be posting about grinding soon!

  6. How I envy the ability to can and store. I would not know where to put it even if i could…My tiny Manhattan kitchen has only room for cooking….no spare corners to stash goodies…

    1. I know what you mean. I try to make small batches – it’s only the two of us, and Dennis doesn’t eat a lot of what I put in jars. For instance, this recipe will make 2 pints. And could be kept in the refrigerator (not processed) for a month or more.

  7. I would like to know if you can use no sugar or sugar substitute for making this strawberry jam? I am a diabetic and am not supposed to have regular sugar. I was wondering with pamona pectin if you have to use any sugar?

    1. Hi Mary Jane, I checked the Pomona website and it’s clear that you can use it with no sugar whatsoever! Let me know how you do!

  8. Cathy,
    Could you make this recipe with regular grocery store pectin? Just thinking I would like to use up what I have at home before buying more canning supplies.


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  11. Thank you for the recipe. It turned out great! I used 1 cup of honey instead of sugar. I also have a tiny NYC apartment and I go home to Indiana every summer to go berry picking. I can them and haul it back to the city to be stored away under our beds!

  12. OMG. This looks amazing! I can’t wait to try it. I love that you’re using Pomona’s Pectin. I work as the marketing manager for their new book, Preserving with Pomona’s Pectin. I wanted to let you know that we’re hosting a giveaway of the book, some pectin, and a set of measuring spoons on our food blog, SPOON.

    Hope you enter. Either way, keep up the amazing blogging. Your strawberry jam looks amazing.

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