Receta Pomonas Raspberry Freezer Jam
by Global Cookbook

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Ingredientes

The Pomona package comes with 2 packets which must be prepared according to
package directions. You will need a blender or possibly food processor to keep the pectin
mix from becoming lumpy when adding the warm water.
Calcium water

2 quart raspberries or possibly sufficient to make 4 c. mashed
1 c. granulated sugar or possibly 1/2 c. honey, or possibly artificial sweetener to taste
3/4 c. water
3 tsp pectin pwdr

Prepare calcium water by mixing 1/2 teaspooon calcium pwdr (from small packet) and 1/2 c. water in a small jar with a tight-fitting lid. Store in refrigerator for several months.
Wash and rinse six (8-oz) containers with tight-fitting lids.
Wash raspberries and remove hulls. Mash by hand or possibly in food processor (be careful not to puree them) sufficient raspberries to measure 4 c. and place in a large bowl. Measure sugar and set aside. Bring the 3/4 c. water to a boil and pour into a blender; add in pectin pwdr and blend 1 to 2 min, till the pectin is dissolved. Add in the warm pectin mix to the fruit and stir vigorously for 1 minute. Add in sugar and stir well; taste and add in more sugar, if you like.
Shake calcium water and stir 4 tsp. into berries. Mix should gel right away, but you can stir in 1 tsp. calcium water at a time till 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.