Add 1/2 teaspoon calcium powder to 1/2 cup calcium water and stir until dissolved. Congratulations, you just made calcium water! Though it sounds difficult, it really is that simple.
Trim the tops of the strawberries and then mash them. A potato masher works well for this step. I prefer to use a flat-bottomed pan rather than a bowl, so I mash them in the pan that I’m going to put on the stove.
Measure four cups of mashed strawberries into a heavy-bottomed pan or frying pan. Since I mash mine in the pan, this means I measure them into a bowl to make sure I have the right amount, then pour the mashed berries back in the pan.
Add 3 teaspoons calcium water to the strawberry mash
In a separate container, add 2 teaspoons of Pomona’s Pectin to the honey and stir until thoroughly blended.
Bring strawberry mash to a boil and add honey/pectin mixture. Stir vigorously for 2 minutes as you bring the mixture back to a boil.
When the mixture comes back to a boil, reduce heat to simmer and cook until the jam gels. How will I know when the jam gels, you ask? It’s actually pretty easy.
Grab a large spoon and dip it into your mixture. Before the gel point it will easily run off the spoon. ” Lift it about 1 1/2 feet above the pot and pour the liquid jelly out all at once. What you’re looking for is the very last bit of jelly to come off the spoon. During the early stage of cooking, the last bit will pour off in a single drop.” (source)“When the jelly is almost done, the last bit of liquid jelly will come off the spoon in two drops rather than one.” (see photo) When the jelly is ready, the last drops pouring off the spoon will run together and “sheet” off the spoon. Remove jam from heat and allow to cool a bit before transferring jam to jars. (Extremely hot jam poured into a room temperature jar may cause it to crack)Store in the fridge for up to two weeks or the freezer for up to six months.