Here's the recipe for the Raspberry Jam:

Organic Raspberry Jam

(Makes about 4-5 pints jam)

8 cups fresh organic raspberries

2-3 cups sugar (or more if the berries are extremely tart) or 2 cups honey

1 box Pomona's Universal Pectin (available in the baking section at PCC)

Canning jars with lids and screw rings

Here are the directions from the box of Pomona's Universal Pectin which I have revised with the correct amounts for the above recipe.

Make calcium water: (this helps activate the gelling action of the pectin)

1. Mix 1/2 teaspoon  white calcium powder and 1/2 cup water in a small, clear jar with lid.

2. Store in refrigerator between uses. Lasts a number of months-discard if settled white powder discolors.

3. Shake well before using.

To make the Jam:

1. Wash and rinse jars; bring to a boil in a large pot, turn down heat and let stand in hot water. In a smaller pot, bring lids and rings to boil; turn down heat; let stand in hot water.

2. Prepare the raspberries by washing them and removing any stems, leaves and molded berries. Measure 8 cups of berries into a pan. Crush them well.

3. Add 4 teaspoons of calcium water from jar into pan; stir well.

4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix 4 teaspoons of Pectin powder into honey or sugar.

5. Bring fruit to boil. Add pectin-honey or pectin-sugar; stir vigorously 1-2 min. while cooking to dissolve pectin. Return to boil and remove from heat.

6. Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 min. (add 1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals-lids should be sucked down. Lasts about 3 weeks once opened.