Cooked Strawberry Raspberry Jam
This jam is made using Pomona's Universal Pectin. It was recommended to me as this pectin requires much less sugar than the others. You can also use honey as your sweetener. Because I used this pectin, you will see a call for calcium water. This calcium packet comes with the Pomona's pectin.
Serves: 8-10 cups
  • 6 cups mashed strawberries (8 cups whole strawberries)
  • 3 cups mashed raspberries (4 cups whole)
  • ¾ to 1/12 cup honey (depending on your preferred sweetness)
  • 4 Tbsp pectin
  • 4 Tbsp calcium water
  1. Wash and rinse jars…I ran them through my dishwasher.
  2. Boil the lids and screw bands. Set aside
  3. Prepare fruit. Remove stems/hulls as required and mash fruit.
  4. Place mashed fruit in large pot and add lemon juice.
  5. Add the calcium water from jar into the pot and stir well.
  6. Measure honey into separate bowl and thoroughly mix pectin powder into the honey.
  7. Bring fruit to a boil.
  8. Add pectin-sweetener.
  9. Stir vigorously 1-2 min to dissolve pectin while mixture returns to a boil.
  10. Fill jars to ¼" from the top and wipe rims clean.
  11. Screw on the 2 piece lids and put filled jars in boiling water to cover.
  12. Boil 10 minutes.
  13. Remove from water and let jars cool.
  14. Check seals…lids should be sucked down.
Jam should be eaten within 1 year. If you have any jars that don't seal, refrigerate and eat within 3 weeks.
Recipe by Sugar Plum Sisters at