In the past I've always used whatever pectin I could find at my local grocery store (MCP, Certo, etc.). A few weeks ago while I was checking my canning supplies for the coming season, I took a look at an MCP pectin box leftover from last year and was shocked at how much sugar is required for one small batch of jam!
Thankfully, I found a pectin that required far less sweetener...
Comparing the yield per box (cups of finished jam) as well as the amount of sugar required, I decided to give the Pamona's brand a try since I really wanted to try making a lighter-sugar jam this year. Much to my delight, the instructions inside the box revealed that even less sugar could be used per batch -- we used only 3/4 cup organic sugar per 4 cups of mashed strawberries and are extremely happy with the results!
What you'll need to make up a batch for yourself:
1 box Pamona's Universal Pectin (prepared according to package instructions)
16 c. hulled, rinsed, & mashed strawberries (organic is best!)
3 c. organic sugar
Canning jars, lids, & rings (18 cup size, 9 pint size, or a combination of the two)
Water bath canner
For the "how to," watch the following informative and extremely well-done video from Pamona's:
Happy jam making!
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