IF YOU HAVE FRESH RASPBERRIES: Remove and discard stems and damaged berries. Wash. Put in large pot.

IF YOU HAVE FROZEN BERRIES: Zap for 4 to 5 minutes in microwave. Then put in pot (even if some are still iced up), along with all juice.

Add water, stir carefully.

Raise heat to high, bring to a boil, then cover pot, lower heat and simmer for 2 minutes. If using fresh, they should start to release their juice.

Remove from heat.

Take 6 tablespoons of liquid from the pot, put in a bowl.

Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.

Add the calcium water to the pot.

Return pot to the heat.

Bring back to the boil.

Add the pectin powder mixture a dollop at a time, stirring after each dollop to dissolve.

Let cook for another 1 to 2 minutes when all the pectin mixture is in.

Remove from heat.

Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.

Leave 1 cm ( 1/4 inch) headspace.

Debubble, adjust headspace.

Wipe jar rims.

Put lids on.

Process in a water bath or steam canner.

Process either size jars for 10 minutes; increase time as needed for your altitude.