Step 1

Before You Begin, prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.

Step 2

Wash and rinse freezer containers.

Step 3

Prepare fruit. Measure fruit into large bowl with lemon or lime juice (if called for/using).

Step 4

Measure sweetener of choice, add to fruit, mix well.

Step 5

Bring 3/4 cup water to a boil. Place into food processor/blender. Add proper amount of Pomona’s Pectin, to make liquid pectin. Make sure to VENT LID. Blend 1-2 minutes until all the powder is dissolved. (if mixture is too thick add a small amount of additional water, juice, or some of your fruit to loosen up and assist with removing from blender)

Step 6

Add liquid pectin to fruit, mix well.

Step 7

Add 4 tsp. calcium water from jar, mix well into fruit mixture. Jell should appear. If not, stir in 1 tsp calcium water at a time until jam is jelled. Stop adding calcium water when no improvement in jell is seen. See Note.

Step 8

Fill containers to 1/2″ headspace to top of container. Allow to cool and come to room temperature BEFORE placing in the freezer. Store in freezer for up to 1 year. Refrigerate after thawing. Lasts about 1 week in refrigerator if raw, 2-3 weeks if it's been cooked.