Organic Strawberry Freezer Jam

Yield: About 4 to 5 half-pints of jam

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Here are the directions from the box of Pomona's Universal Pectin, which I have revised with the correct amounts for this specific recipe.

To make calcium water

1. Mix 1/2 teaspoon white calcium powder (included in the box of Pomona's Universal Pectin) and 1/2 cup water in a small, clear jar with lid.

2. Store in refrigerator between uses. It lasts a number of months — discard if settled white powder discolors.

3. Shake well before using.

To make the jam

1. Wash and rinse jars. Bring them to a boil in a large pot, turn down heat and let stand in hot water. In a smaller pot, bring lids and rings to boil; turn down heat; let stand in hot water. (You may sterilize the jars in your dishwasher if you have a high-heat setting.)

2. Prepare the strawberries by washing and capping them. Chop them roughly and then mash them well. Measure 4 cups of mashed berries into a large mixing bowl and stir in the sugar or honey and lemon juice if you are using it.

3. Bring the water to a boil in a small saucepan and pour it into a blender or food processor. Add 3 teaspoons pectin powder and blend for about 1 minute or until the pectin is fully dissolved.

4. Add the hot pectin to the fruit in the mixing bowl.

5. Stir 4 teaspoons calcium water into the fruit. A jell should appear. If not, add 1 teaspoon more at a time, stirring well, until a jell appears. It will be a soft jell.

6. Fill jars to within 1/2-inch of top. (The jam will expand as it freezes.) Wipe rims clean. Screw on 2-piece lids.

7. Freeze the jam until ready to use. After opening, keep it in your refrigerator and eat within 2 weeks.


Pomona's Universal Pectin is a delightful all-natural product derived from lemon and orange peel (a great source of naturally occurring pectin). It aids in the gelling of the strawberries and many other fruits, which are very low in natural pectin. Pomona's also contains a small package of natural calcium (just like the dietary supplement), which helps activate the pectin. This allows you to prepare your jam with as little additional sugar or sweetener as you wish. (Some apple-based pectins require much more sugar to set the pectin.)

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 11, 2011.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: cooking tips, jam, strawberries


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