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The Best Strawberry Freezer Jam

Yield: 3 Pints of jam
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 1 box of Pomona's Pectin
  • 4-5 cups pureed or crushed strawberries, about 2 1/2 to 3 pounds of strawberries (crush or puree to desired consistency, I like the mixture fairly smooth)
  • 1 ½ cups granulated sugar, or honey (see note)
  • 2 tablespoons fresh lemon juice
  • ¾ cups boiling water

Instructions 

  • Take out the small white packet of calcium powder and measure 1/4 teaspoon into a jar or container with a lid. Pour in 1/4 cup water. Shake well; set aside. The rest of the dry calcium powder can be stored indefinitely for later use.
  • Add the sugar and lemon juice to the strawberries and stir well.
  • In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.
  • Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.
  • Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be discarded or stored in the refrigerator for months.)
  • Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).

Notes

Pectin: this recipe has only been tested and made using Pomona's Pectin; other brands of pectin will not work the same in this recipe.
Sweetener: I've never made the jam with all honey (although you can); but half sugar/half honey is delicious. And speaking of sweetener, you can cut the sugar down even more if you like, the minimum being 3/4 cup sugar or 1/2 cup honey. 
Following the Recipe: you'll have leftover pectin and calcium powder, simply fold down the tops of the packet or place in a small bag and store it in the Pomona's box to use later. It won't spoil. One box of Pomona's Pectin will make three batches of the recipe below (so about 8-9 pints of jam, depending on amount of sweetener used). 
Doubling: this recipe can be doubled.
Food Processor: I use my food processor to puree the strawberries and it makes adding/mixing in the pectin and calcium water simple, too.