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IF YOU HAVE FRESH RASPBERRIES: Remove and discard stems and damaged berries. Wash. Put in large pot.
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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.
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Add water, stir carefully.
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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.
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Remove from heat.
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Take 6 tablespoons of liquid from the pot, put in a bowl.
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Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
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Add the calcium water to the pot.
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Return pot to the heat.
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Bring back to the boil.
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Add the pectin powder mixture a dollop at a time, stirring after each dollop to dissolve.
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Let cook for another 1 to 2 minutes when all the pectin mixture is in.
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Remove from heat.
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Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
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Leave 1 cm ( 1/4 inch) headspace.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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Process in a water bath or steam canner.
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Process either size jars for 10 minutes; increase time as needed for your altitude.