Instructions: Prepare calcium water by mixing 1/2 teaspooon calcium powder (from small packet) and 1/2 cup water in a small jar with a tight-fitting lid. Store in refrigerator for several months.

Wash and rinse six (8-ounce) containers with tight-fitting lids.

Wash raspberries and remove hulls. Mash by hand or in food processor (be careful not to puree them) enough raspberries to measure 4 cups and place in a large bowl. Measure sugar and set aside. Bring the 3/4 cup water to a boil and pour into a blender; add pectin powder and blend 1 to 2 minutes, until the pectin is dissolved. Add the hot pectin mixture to the fruit and stir vigorously for 1 minute. Add sugar and stir well; taste and add more sugar, if desired.

Shake calcium water and stir 4 teaspoons into berries. Mixture should gel right away, but you can stir in 1 teaspoon calcium water at a time until it reaches the desired consistency.

Fill one container at a time, leaving 1/2 inch head space. Wipe rim with a clean cloth. Put on lids. Store in freezer immediately.

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