Methods/steps

Put the berries and water in a medium saucepan and bring to a boil. Lower the heat and simmer, covered, for about 10 to 15 minutes. Stir and mash the berries (I use a potato masher) and cook 5 minutes more. Pour into a jelly bag or over dampened cheesecloth set inside a fine-mesh strainer placed over a bowl to catch the juice. Allow to drain for at least 2 hours. There should be about 4 cups of juice—add a little water if it’s short.

Pour the measured juice into a saucepan. Add the lemon juice and calcium water and slowly bring to a boil. Meanwhile, in a small bowl, thoroughly mix the pectin powder with the granulated sugar. Add sugar mixture to the boiling juice, stirring vigorously for 1 to 2 minutes. Add the honey, then pour the mixture into prepared jars and process for 10 minutes in a water bath.

Note: This is a lower-sugar version; sweeten to taste. The fact that you can control the sugar is the good word about using Pomona’s Pectin.