Preserving Sweet Summer - jam making workshop

Today's workshop was on making sweet summer jams and jellies.  We talked about general preserving tips and techniques, low acid vs. high acid foods (low acid foods need a pressure canner to be preserved safely), and making jams using no or low sugar methods (like fruit juice or honey).  Then we made two batches of jam, one using regular pectin and sugar, and one using low-sugar pectin (plus calcium water) and honey.  Using the low-sugar pectin (e.g. Pumona's) substantially reduces the amount of sweetener needed, almost 3/4 less!  Here are our recipes - both delicious!

Summer Peach-Berry Jam (with regular pectin)
4 cups peaches, sliced finely
1 cup strawberries, diced
1/4 cup lemon juice
1 package regular fruit pectin
7 cups sugar

1. Process peaches and strawberries to consistency you like.
2. Bring peaches, strawberries and lemon juice to a boil. Boil hard for one minute.
3. Add sugar and pectin, and boil again for 3 minutes.
4. Ladle into hot clean sterilized jars leaving 1/4 inch headspace.
5. Top with hot clean lids and rings (lids had been heated in very hot water for 5 minutes).
6. Process in hot water canner for 10 minutes (start timing after water returns to a boil).
Yields: aprox. 9 cups jam


Strawberry Honey Jam (with low-sugar pectin)
4 cups mashed strawberries
1 cup pure raw honey at room temperature
3 tsp low-sugar pectin powder (e.g. Pumonas)
2 tsp calcium water (also made from Pumonas)

1. Heat strawberries with calcium water and bring to a boil.  Boil hard for 1 minute.
2. Add pectin powder to the honey.  Stir well and add to the hot strawberry mixture.
3. Bring to a boil again, stirring constantly and boil for 3 minutes.
4. Ladle into hot clean sterilized jars leaving 1/4 inch headspace.
5. Top with hot clean lids and rings (lids had been heated in very hot water for 5 minutes).
6. Process in hot water canner for 10 minutes (start timing after water returns to a boil).
Yields: aprox. 5 cups jam