1/2 to 1 cup honey(this depends on your taste preferences)
Place the measured fruit into a large pot or saucepan. Add the calcium water.
Place honey into separate bowl and stir in the pectin powder.
Bring the fruit to a full, rolling boil, then add the pectin/honey mixture. Stir well to dissolve the pectin completely. (This is also a good point to do a quick taste test to see if the jam is at a sweetness level you like).
Return mixture to a full, rolling boil and boil for one minute. (A rolling boil means a boil that keeps bubbling away even when you are stirring it vigorously with a spoon.)
Check for gelling (see note below). If achieved, remove the pot from the heat.
If you want to can the jam: Ladle the hot jam into waiting hot jars (you can use 4 oz or 8 oz jars), leaving 1/4-inch of headspace. Affix lids and rings and process in a boiling water canner for 10 minutes plus 1 additional minute for every 1000 feet you are above sea level.
If your jam isn’t gelling after the minute of boiling, it’s OK to boil slightly longer. However, keep in mind that over boiling the jam will also result in lack of gel, so try to keep the cook time minimal.
Resist the urge to double your jam batches. Increasing the quantity can affect how the pectin works and result in un-gelled batches. If you need to make a larger quantity of jam, simply make multiple batches in different pots.
If you’d rather not can your jam, you can also just pop it in the fridge and use it within 10 days, OR place it into freezer-safe containers and freeze for up to one year.
Wishing you could feel confident enough to can your own jam? I’ve got you covered! I created the Canning Made Easy system that’s the next best thing to having your Great-Grandma in the kitchen with you showing you the ropes.