May 23, 2015
1. Mix the calcium water
1You should get a small package of calcium with your pectin - If you didn’t then you should be able to find calcium water already-made at any grocery store.
2Put 1/2 tsp. of the calcium powder in 1/2 cup of water. Put it in a small clear jar with a lid and mix.
3Store it in the fridge (you can use this calcium water for multiple jam recipes). Keeps several months. Shake well before using.
2. Prepare canning jars
1This recipe calls for three-four small jam jars (see jar size in picture of finished recipe).
2Wash jars thoroughly.
3Place in oven (do not preheat or else you could burn yourself). Turn oven to 225F for twenty minutes or so; if your oven is very slow to heat up you might consider 25 minutes.
4Fill a small saucepan with water. Boil canning lids until the jars and jam are ready.
3. Jam Directions
1Place raspberries in saucepan with calcium water (calcium water is 1/2 cup water, 1/2 tsp. calcium powder - it should come with your pectin).
2Bring to a boil. Mix pectin powder and stevia together. Pull saucepan off of the heat, and mix in the stevia/pectin mix. Beat vigorously. Put saucepan back on stove and bring to a boil again.
3Pour into hot jars and seal (leave ½ inch space from the top of the jar so the jam has room to expand when it cools).
4Boil filled jars in a pot full of boiling water for 5 minutes to seal the jar lids.
4 cups rinsed raspberries
4 tsp. stevia organic extract sweetener
2 tsp. pectin powder
2 tsp. calcium water