Quick, High-Yield Strawberry Jam

Here’s a basic jam recipe that uses pomona’s universal, a commercial sugar-free low-methoxyl natural pectin derived from citrus rinds. It can be used in low- or even no-sugar recipes because it’s activated by calcium rather than sugar. You can adapt it to just about any fruit. If what you want is a lot of jam from not a lot of fruit (say, if you’re making a big batch to give as gifts), and if you want to cut back dramatically on the sugar content, this is the way to go. This jam, while not