Health Begins in the Kitchen Low-Sugar Strawberry Jam by Dr. Joanne Mumola Williams •
joanne@foodsforlonglife.com
SONOMA COUNTY, CA ~ Fruit jam should be healthy, right? It’s packed with benefi- cial nutrients, plant chemicals, and fiber. And yet many tra- ditional recipes using popular commercial pectin products make you feel like you are making candy rather than a fruit spread as they call for al- most twice as much sugar as fruit! This recipe uses Pomo- na’s Universal Pectin that does not require sugar to jell so you can make a healthy jam with much less sugar! There’s a strawberry field and stand on Highway 12 near Se- bastopol that sells the sweetest strawberries I’ve ever had. This low-sugar jam recipe really al- lows their ripe fruit flavors to come through. Enjoy on home- baked muffins, pancakes, toast, and as an ice cream topping. And at only 14 calories per tablespoon, use as much as you like!
Ingredients:
For the calcium water: ½ teaspoon Pomona white calcium powder ½ cup filtered water
For the jam: 1½ cups organic cane sugar (can be reduced to minimum of 1 cup)
4 teaspoons tan Pomona pectin powder
8 cups mashed organic strawberries, from about 4 quarts berries
4 teaspoons calcium water Directions:
Make the calcium water: Mix the white calcium powder and
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www.sonomachocolatiers.com (707) 829 1181 Every great genius has an a mixture of madness. ~Aristotle UPBEAT TIMES • June 2014 • 17
the water in a small, clear jar with a lid; set aside. Make the jam: Wash the jars in hot, soapy water, rinse well, and let them stand in hot tap water. Wash the lids and bands in hot, soapy water and rinse well. New lids must be used for each canning. Place the lids and bands in a pot of water and bring to a simmer; simmer for at least 10 minutes. Let them sit in the simmer- ing wa- ter; re- move as needed.
Fill a
large can- ning pot with wa- ter and bring to a boil. Mean - while, in a small b o w l , thorough- ly mix the sugar
with the tan pectin powder. Set aside. Put the mashed berries into a large pot. Shake the cal- cium water to combine. Add 4 teaspoons into the pot and stir well. (Save the remaining cal- cium water in the refrigerator. It will last for several months.) Bring the strawberry mixture to a boil. Add the pectin-sugar mixture and stir vigorously for 1 to 2 minutes while cooking to
dissolve the pectin. Return to a boil then remove from the heat. Immediately fill the jars with jam to ¼ inch from the top. Wipe the rims clean with a clean towel. Screw on the 2-piece lids and use a jar lifter to carefully place the filled jars in boiling water to cover. Cover and boil for 10 minutes (add 1 minute more for every 1,000 feet above sea level). Use the jar lifter to carefully remove the jars from the water; place them upright on a towel, spaced a few inches apart and away from any drafts, to cool. As they cool, the seals and lids should
be sucked down (you’ll hear them pop as this happens). La- bel each jar with the contents and date of canning. Store in a cool pantry between 50°F and 70°F. The jam lasts about three weeks once opened.
About Nine Cups or 144 YIELD:
Tablespoons. Per serving: 14 calories, 0 g total fat, 0 g satu-
Organic meals all day! Best
Many vegan & gluten-free dishes.
gluten-free muffi ns.
Best of the Bay Chocolatier since 2009.
rated fat, 13 mg omega-3 and 18 mg omega-6 fatty acids, 0 mg cholesterol, 0 g protein, 4 g carbohydrates, 0.4 g dietary fiber, and 0 mg sodium.
*Use the same recipe for: Currant, Gooseberry, Kiwi, Pineapple, Raspberry, Sour Blackberry, Sour Cherry, or Sour Plum Jam
UPBEAT TIMES • June 2014 • 17
Weird Facts & Fun Trivia -7 The microwave was invented after a researcher walked by a radar tube and a chocolate bar melted in his pocket.
The highest publicly reported amount of money paid for a domain name is $7.5 million! Paid for
business.com
Electricity doesn’t move through a wire but through a field around the wire.
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