Step 1

Take out the small white packet of calcium powder and measure 1/4 teaspoon into a jar or container with a lid. Pour in 1/4 cup water. Shake well; set aside. The rest of the dry calcium powder can be stored indefinitely for later use.

Step 2

Add the sugar and lemon juice to the strawberries and stir well.

Step 3

In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.

Step 4

Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.

Step 5

Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be discarded or stored in the refrigerator for months.)

Step 6

Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).