How to make it

  • Mash the strawberries, figs and ginger together in a saucepan.
  • Add the calcium water, honey and red wine into the pan and stir well.
  • Measure sugar into separate bowl.
  • Thoroughly mix pectin powder into sugar.
  • Bring fruit mixture to a boil and cook for 5 minutes, stirring.
  • Add pectin-sugar, stir vigorously for 1-2 minutes to dissolve pectin.
  • Return to boil and remove from heat.
  • Pour into jars and can in a waterbath for 10 minutes or refrigerate up to 4 weeks.
  • Calcium Water:

  • Pomona's comes with two packets - one of pectin and one of monocalcium phosphate. The calcium helps activate the pectin under low-sugar circumstances. To prepare calcium water mix the contents of the packet with 1/2 cup water in a jar and shake well. You only need 2-3 tsp per batch so store the rest in the jar in the fridge - it keeps a long time.

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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 33.8
    Total Fat: 0.1 g
    Cholesterol: 0.0 mg
    Sodium: 4.7 mg
    Total Carbs: 8.7 g
    Dietary Fiber: 1.1 g
    Protein: 0.3 g
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