[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]There is nothing more wonderful than the satisfying taste of sweet fruit jam. You can use it on just about anything to provide a burst of flavor and sweetness. I prefer to avoid simple sugar, though, to stay healthy, with high energy and balanced moods. So, I’ve learned now to can my own summer berries for fall and winter enjoyment.


3 C mashed berries (I do this in a food processor)

2 tsp calcium water (from the pectin package)

1 C fruit juice concentrate (use white grape or apple for strawberries)

2 tsp pectin powder (I use Pomona’s Pectin)


To make the calcium water, combine ½ C water with ½ tsp of calcium powder from the pectin package in a jar and shake well.

Sterilize jars and lids by placing in boiling water.

Put berries in a saucepan and add the calcium water and mix well.

Bring the berries to a boil.

Bring the fruit juice concentrate to a boil in a separate saucepan. Put the hot juice concentrate in a blender with the pectin powder, vent the top to allow the heat to escape and blend for one minute until the powder is completely dissolved. Be sure to scrape down the sides after a few seconds of blending to insure that all of the powder is incorporated.

Add the fruit juice concentrate to the mashed berries, bring to a boil again for one minute and remove from the heat.

Fill jars to ¼ inch from the top; wipe rims clean, seal lightly with the lid and place in boiling water for ten minutes. Remove from the water and let the jars cool. All inner lids should seal and you may then tighten the ring of the lid and store in the pantry for later use.[/vc_column_text][/vc_column][/vc_row]