Fruit Jam

This recipe works for all berry and cherry jams. It's amazing. Most importantly, it uses Pomona's Universal Pectin, which is the most incredible pectin product available, because it uses calcium rather than sugar as it's catalyst, requiring a quarter of the sugar in most recipes and still producing a deliciously sweet jam. This recipe makes 4-5 half pints of jam.

You need:

1 box Pomona's Universal Pectin
4 c. mashed fruit (approximately 2 quarts)
1/4 c. lemon or lime juice
3/4 c. to 2 c. sugar (to your taste)
2 tsp. calcium water (from Pomona's box)
2 tsp. pectin (from Pomona's box)

Prepare your calcium water by combining 1/2 tsp. calcium powder (the small packet) with 1/2 c. water in a small, clean jar with a lid. Shake well and store extra in the refrigerator for future use.
Wash fruit and remove stems. If using cherries, be sure to pit. If using strawberries, halve or quarter, depending upon size. Mash the fruit. Measure to four cups. Add calcium water and lemon juice to the mashed fruit. Mix well. Measure sugar in a bowl. Thoroughly mix pectin powder into the sugar. Set aside. Bring the fruit mixture to a full boil in a non-reactive saucepan. Add pectin-sugar mixture and stir vigorously for one to two minutes to dissolve the pectin. Bring the jam back to boil. Once it returns to a boil, turn off the heat. Use the boiling-water canning method. Process for ten minutes.