Honey-Sweetened Strawberry Jam (with pectin)

This is a honey-sweetened strawberry jam that gets its firm set from the addition of Pomona’s Pectin.

Ingreadient

• 5 pounds strawberries (washed and hulled)
• 3 cups honey (divided)
• 1 1/2 tablespoons Pomona’s Pectin (calcium water )
• 1 lemon (zested and juiced)
• 1 1/2 tablespoons Pomona’s Pectin (powder)

Step by step

1. Prepare a canning pot and enough jars, lids, and rims to hold 5 pints of jam. 
2. Working in batches, place the berries in the bowl of a food processor fitted with the chopping blade and pulse until well chopped. 
3. Combine the chopped strawberries, 2 cups of honey, calcium water, lemon zest,  and lemon juice in a large pot. Stir until the berries and honey are well-combined. Bring the fruit to a boil over high heat. Reduce the stove to medium-high and cook at a simmer for 10 to 15 minutes. 
4. While the berries cook, stir the pectin powder into the remaining honey. When the initial cooking time is up, stir the pectin-spiked honey into the hot jam, one spoonful at a time. Once all the remaining honey is integrated, return the heat to high, bring the jam back to a rapid boil, and cook for another 3 to 5 minutes, until you see visible signs of thickening. 
5. Turn off the heat under the jam and remove the pot from the heat. Skim off any remaining foam. 
6. Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process jars in a boiling water bath for 10 minutes.
7. When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals. Any unsealed jars should be refrigerated. All sealed jars are safe for shelf storage.