Pomona's Low Sugar or Honey Jam

For use with Pomona's Pectin.

Strawberry, Kiwi, Currant, Raspberry, Gooseberry, Sour Blackberry, Sour Cherry, Sour Plum, Pineapple.


  • 4 cups mashed fruit
  • 1/2-1 cup honey or 3/4 cup sugar


  • 2 tsp pectin powder
  • 1 tsp calcium water


  1. Was and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water.
  2. Prepare fruit, measure fruit in pan.
  3. Add proper amount of calcium water from jar into pan; stir well.
  4. Measure sugar or room-temperature honey into separate bowl. Thoroughly mix proper amount of pectin powder into honey or sugar.
  5. Bring fruit to boil. Add pectin-honey or pectin-sugar. Stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
  6. Fill jars to 1/4 inch on top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes. Remove from water. Let jars cool. Check seals... lids should be sucked down.


Posted on August 6, 2015 and filed under preserves.