Everyone needs a strawberry jam recipe and this one does not disappoint! Using agave nectar instead of sugar to sweeten, this makes a lovely spread for biscuits, toast or pancakes!
In a large, nonreactive pot place the strawberries, 1.5 cups of agave nectar, lemon juice and lemon zest and the calcium water. Stir it all together.
Bring the pot to a boil over high heat, once boiling lower the heat to medium-high and keep at a low boil. The strawberries will begin to break down, continue cooking until the strawberries have reduced by a quarter. This could take 15-25 minutes depending on the water content of the strawberries.
While the strawberries cook, take the pectin and whisk it into the remaining 1/2 cup of agave nectar.
Once the strawberries have cooked down and reduced by a quarter stir in the pectin/agave nectar mixture and bring back to a boil for an additional 3-4 minutes.
Remove the pan from the heat and using a funnel and ladle transfer the strawberry mixture to the prepared jars. Make sure to leave 1/2 inch of headspace in each jar.
Wipe the rims of the jars with a damp cloth or napkin, place a lid and ring on each jar and process in the boiling water bath for 10 minutes.