Instructions

1. Prepare raspberries by cleaning (if needed) and gently cooking in a heavy bottom pot. I use my 8 quart stock pot.
2. Once softened, run through a food mill or strainer to remove some of the seeds if you like (once for fewer seeds, twice for more seeds) or simply mash berries.
3. Measure out 4 cups of berry puree and return puree to pot.
4. Sterilize six 8-ounce canning jars, keep hot. Prepare lids and rings.
5. Fill water bath canner and bring to boil.
6. In a small bowl, mix together sugar (or honey) and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
7. Add calcium water to raspberry puree. Bring to a full boil.
8. Add sugar-pectin (or honey-pectin) mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin.
9. Return to boil, then remove from heat.
10. Ladle jam into sterilized jars leaving 1/4″ headspace.
11. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).
12. Jam will last about three weeks once opened. Makes around 4-5 cups.