2 tsp. pectin (we recommend Pomona’s Natural Pectin, available at health food stores)
2 tsp. calcium water (comes with Pomona’s)
(secret extra ingredient for extra thick jam: a tiny amount of white chalk ground up)
Instructions
Sterilize canning jars by submerging them in a large canning pot and boiling them for at least 10 minutes. Do the same for the lids and jar rings.
Mash the strawberries and add them to a large measure cup until you have 4 cups mashed. Mix in the currants and heat on the stove. While the fruit is heating mix the pectin with the sugar, and then mix in the honey. Add the calcium water and optional ground chalk* to the heating fruit.
When it reaches a boil add the pectin-sugar-honey mixture and continue boiling for several minutes. Remove the sterilized jars and fill them to within a ½ inch of the top. Wipe the rim of the jar clean, put the lid on, and screw on the ring. Process the jars in boiling water for 10 minutes.
Recipe by The Local Kitchener at http://localkitchener.ca/2014/07/strawberry-season-2/