Stevia Sweetened Jam
Important note: It’s important that the pectin and calcium water come from Pomona’s Universal Pectin. These pectins work with sugar substitutes, while others don’t. Pomona’s is specially made for low to no-sugar jamming.
Make calcium water. Put 1/2 tsp. white calcium powder and 1/2 cup water in a small, clear jar with lid. Store in refrigerator between uses. Lasts a number of months. Shake well before using.
Wash and rinse jars; place canning rack and jars in canning pot with water just to the just barely cover the rim. Bring water to a boil, turn down heat, and let jars stand in hot water.
Prepare fruit. Most recipes call for 4 cups of mashed/processed fruit. Measure 4 cups fruit into pan with spices, extracts, and lemon or lime juice (if called for in recipe.) Do not add sweetener yet. Stir well. Add proper amount of calcium water from jar into pan; stir well. Bring fruit mixture to a gentle simmer.
In a small pot, bring 3/4 cup water to a boil. Put water in a blender/processor and add proper amount of pectin powder. Vent lid and blend 1-2 minutes, until all powder is dissolved.
Bring fruit up to a boil and add pectin gel. Stir well. Add SweetLeaf® Stevia Sweetener and stir well. Return fruit to a boil, then remove from heat.
Bring one jar and a 2 piece lid out of the hot water. Insert funnel and fill jars to 1/4 inch of top. Wipe any excess off the rim and screw on 2-piece lid. Place jar in water and repeat until the jam fills the last jar. Leftover jam can be put in a jar and into the fridge. Try to do this step swiftly. Bring water to a boil and process jars for 10-15 minutes. Remove from water carefully, and let cool. You may hear popping as the jars cool, but don’t shake or jostle them for 24 hours. After that, check seals—lids should be sucked down. Any jars that didn’t seal can be refrigerated.