REDUCED SUGAR STRAWBERRY-HONEY JAM USING LM-3 PECTIN

STRAWBERRIES- FRESH OR FROZEN, UNSUGARED	1 LB. 8 OZ.
HONEY- MILD, LIGHT COLOR	2 LBS. 2 OZ.
PACIFIC LM-O OR LM-3 PECTIN	2 OZ. OR 1/3 CUP

 

 

YIELD AT 53 DEGREE BRIX  -  3 LBS. 11 OZ.

ph - 3.00 

PROCEDURE:

1. CRUSH FRUIT. BRING FRUIT TO 160 DEGREES FAHRENHEIT ADD PECTIN SLOWLY TO FRUIT WHILE STIRRING.

2. CONTINUE STIRRING AND SLOWLY HEAT TO BOILING. BOIL FOR 2 MINUTES AT LOW HEAT.

3. ADD HONEY. HONEY SHOULD BE PREHEATED TO 140-180 DEGREES FAHRENHEIT  OR ADDED IN 2 PARTS AS AS TO PREVENT POT TEMP FROM DROPPING TOO LOW.

4. HEAT TO 200-210 DEGREES FAHRENHEIT. SKIM AND POUR INTO JARS. CAP AND INVERT JARS TO STERILIZE.  

NOTE: STEPS 1 AND 2 ARE VERY IMPORTANT. THE PECTIN MUST BE DISSOLVED BEFORE  THE HONEY IS ADDED. AFTER THE HONEY IS ADDED, POT TEM SHOULD BE KEPT BELOW BOILING. BOILING WILL CAUSE THE HONEY TO DEVELOP A STRONG FLAVOR.