I made a large batch of strawberry/honey jam last night. It ended up being a double batch since I used 2 Tablespoons of calcium water instead of 2 teaspoons (used Pomona Pectin). I wanted to save the batch so I doubled it. I also added a 1/3 cup of sugar to help reduce the taste of the calcium water. Total honey used was 1 cup of raw wildflower honey. I also used the veggie/fruit squishier that De uses when she sauces tomatoes. This makes the pulp of the strawberries much finer and it blends better and does not separate in the jar. Turned out very well.