Wash your strawberries.
Prepare the calcium water. Combine the calcium and water. Add 1/2 tsp of calcium and 1/2 cup of water. Stir until combined. You’ll have some left over so place a lid on the jar when finished. It can go in the refrigerator for another use.
Since it takes a while for the canner to heat up, go ahead and fill it up with water. Turn the heat to high. Prepare and clean your jars, lids and bands as well.
Meanwhile, remove the stems from your strawberries. Cut the strawberries into slices. Place them in a bowl. Mash the strawberries, creating a juice.
Now, add the strawberries, apple juice and vanilla powder into a saucepan. Bring to a boil and stir frequently with a wooden spoon for a few minutes. Turn the heat down to simmer.
Next, add the calcium water and stir until combined.
In a separate bowl, add the maple syrup and pectin. Stir until the pectin is dissolved into the syrup.
Bring the strawberry mixture back to a boil. Add the pectin/syrup mixture and stir frequently.
Turn the heat off. Your strawberries should be starting to thicken like jam. They will also thicken after the canning is complete.
Fill your hot jars with the strawberry jam. Place the jars in the canner, dropping the rack down into the water. Process the jars in the boiling water for 5 minutes. (If you are at sea level) with the lid on.
