Whisk the strawberry puree, citric acid, salt, and calcium powder together in a wide shallow saucepan. Bring to a boil over medium high heat. (I recommend covering the pan with a lid to prevent splattering.)

Turn off the heat. Blend 2 cups of the hot puree with the Pomona’s Pectin in a blender until the pectin is dissolved (1-2 minutes, scraping down the sides of the blender with a spatula if necessary). Tip: drizzle the pectin in through the hole in the top of the blender while blending to avoid clumps – but be very careful when blending hot liquids! Vent the blender as needed to prevent pressure buildups and keep any vent holes covered with a towel to prevent splattering yourself and your kitchen with hot jam.

Whisk the pectin mixture back into the hot strawberry puree in the pan. Whisk in the THM Super Sweet Blend and bring back to a full boil, whisking occasionally. Taste and add more sweetener if desired. When the mixture boils, remove the pan from the heat.

FREEZER: Pour the jam into freezer containers and let cool on the counter before popping them into the freezer.

CANNING: Fill your desired size of sterilized canning jars with the hot jam. (Warm the jars up in hot water first so they don’t shatter when filling them with the hot jam.) Can in a hot water bath for 10 minutes.