• If canning, add water to your canner first thing, and set to boil on the stove.
• Take fresh strawberries and remove the green stems, then slice berries into 1/4 inch rings.
• Dump berries into a stockpot and heat under medium-high, until berries release juice and soften.
• Measure the cooked berries, and make sure you have at least 12 cups. If not, go ahead and add more strawberries to the mix.
• When strawberries are hot, measure honey and Pomona's Universal Powder pectin into a small bowl.
• Stir powdered pectin into honey, until the two are well incorporated.
• Set honey mixture aside and measure out calcium water, stirring it into the hot, cooking berries until well incorporated.
• Dump the bowl of honey into the hot strawberries and stir well under high heat, until sauce begins to bubble again.
• Remove strawberry sauce from heat and ladle into pint (500 ml) jars.

Refrigerating Instructions

• Fill your jars to the rim with strawberry jam, and cover with a tight fitting lid (canning lids/bands will do). Refrigerate for 2-3 weeks.

Freezing Instructions

• Fill each jar with hot jam, leaving 1/2 inch of open space at the top.
• Let jars cool to room temperature, then cover with a lid and label.
• Store in freezer in upright position.
• Thaw before use, and refrigerate for 2-3 weeks before using up.

Canning Instructions

• Fill jars with hot jam, leaving 1/2 inch open space at the top.
• Wipe each jar's rim and add a canning lid and band, putting filled jars into the canner as you go.
• When jars have been filled, process pints for 10 minutes at 0-1,000 ft in elevation. If you live at 1,001 ft elevation, process for 15 minutes.
• Lift hot jars from the canner and set on a cooling rack, until they reach room temperature.
• Test each lid for a seal, and remove canning rings, storing jars of strawberry sauce on a pantry shelf.
• Jars of jam that didn't seal should be refrigerated and used up in 2-3 weeks.