Step 1

Prepare the canner and wash and rinse your jars. Let the jars stand in hot water. (I put them in my water bath canner as it is heating up.) Bring lids to simmer and let hem stand in hot water.

Step 2

Prepare the calcium water. Put 1/2 teaspoon of calcium water and 1/2 cup of water in a small jar and shake well.

Step 3

Prepare two cups of mashed blackberries or blackberry pure and two cups of mashed blueberries.

Step 4

Add fruit mash, 1/4 cup lemon juice, and 2 teaspoons calcium water to a medium stock pot and mix well.

Step 5

Measure 1/2 cup honey or 1 cup sugar into a separate bowl. Thoroughly mix in 2 teaspoons of pectin powder to the honey or sugar.

Step 6

Bring the fruit mixture to a boil and add the pectin/sweetener mix. Stir vigorously for 1 to 2 minutes to dissolve the pectin while the mixture returns to a full boil. Remove from heat.

Step 7

Fill one cup jars to 1/4″ of top (1/4 inch headspace). Wipe the rims clean and screw on the two piece canning lids. Place filled jars into a boiling water bath canner. Boil for 10 minutes, adding 1 minute extra for every 1000 feet above sea level.

Step 8

Remove the jars from the canner and place on a towel on the counter top. Allow the jars to cool completely. Remove the rings and check seals. Date and label. Store in a cool location, out of direct sunlight. For best quality, use within 18 months.