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How to Make Organic Strawberry Jam - wiping jam jar - BoulderLocavore.com

Simple Organic Strawberry Jam

Since I made this jam using Pomona’s Universal Pectin I am replicating their instructions for the jam. The pectin is available at many stores and can also be purchased from online. The recipe insert in the pectin box allows for a variety of sweeteners like Splenda, fructose, xylitol as well. Using sugar also preserves color so when making jam with alternative sweeteners the berry color may not be as brillian in hue.
Course Condiment
Cuisine American
Keyword easy strawberry jam, strawberry jam recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 day 40 minutes
Servings 20 (4-5 cups)
Calories 39kcal
Author Toni Dash


  • 4 cups mashed strawberries (hulled, stems removed)
  • ¾ cups organic sugar*
  • 2 teaspoon Pomona’s pectin powder
  • 2 teaspoons calcium water (comes with the Pomona’s Universal Pectin; you mix at home with water before starting this recipe per the package instructions)


  • If canning, begin to heat water canner, pans with cleaned jars and lids and rings. I do this in three pans. The water canner takes longest to boil due to water volume and I like that to be close to a boil then starting to cook the fruit. The pan with the jars should boil and be kept in hot water until filled.
  • The pan with rings and lids does not need to boil but be just under a boil.
  • Add strawberries to a large pan. I mash mine with a potato masher in the pan having hulled and de-stemmed them already.
  • Mash to desired consistency.
  • Add the calcium water and stir to combine.
  • In a separate bowl combine the sugar and pectin. *Note on sugar amount: I prefer to use the absolute minimum. This recipe can use up to 2 cups of sugar. If you enjoy a sweeter jam or have berries that might not be fully sweet, feel free to add more to suit your taste. I’d recommend beginning with the specified amount (3/4 cups), taste and add more if you like to suit your taste. If desiring to use honey: use ½ to 1 cup.
  • Bring the strawberries to a boil. Add the sugar-pectin mixture and stir constantly for 2 minutes to dissolve. Allow strawberries to return to a boil (they will almost instantly) and remove from heat. The jelling will occur when the jam is cooled.
  • Remove jars from hot water.
  • Do this carefully as jars will be hot.
  • Fill leaving ¼ inch head space (the room at the top between the fruit and top of the jar required for a good seal when canning).
  • Wipe the top of the jar to ensure nothing between the lid and the jar for a good seal.
  • Remove the lids from the hot water.
  • Place the lid on the jars.
  • Add the ring to secure the lid.
  • Place jars in a water canner with at least an inch of water above the top of the jars. Process for 10 minutes adding 1 minute per every 1,000 over sea level. I process mine in Boulder for 15 minutes.
  • Remove jars onto a cooling rack. Cover with a kitchen towel and leave undisturbed for 24 hours. Test the seal by pressing on the center of the lid which should be sucked in. You will hear a ‘pop’ when the seal happens after removing from the water canner. Don’t worry if you miss it just check to ensure it has happened as the jars cool.


Calories: 39kcal | Carbohydrates: 10g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 44mg | Fiber: 0g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 16.9mg | Calcium: 5mg | Iron: 0.1mg