1/2cuphoney or agave (if you prefer crystalized sugar see note below)
To Prepare the Calcium Water
Put the 1/2 teaspoon of Pomona calcium powder and 1/2 cup of water into a jar with a tight fitting lid. Shake well and set aside.
To Prepare the Sweetener
Measure the sweetener and mix well with the 2 teaspoons of Pomona pectin. Set aside.
To Make the Jam
Put 4 half-pints of fresh raspberries into a large heavy bottomed pot. Mash using a potato masher. Cover and set aside.
Remove the seeds from the remaining 4 half-pints, reserving the juice. The easiest way to do this is to use a food mill such as the OXO brand. If you don't have a food mill, you can use a fine mesh strainer for this step. Pour the reserved raspberry juice into the pot with the mashed raspberries.
Add 2 teaspoons of the calcium water to the pot (put the rest of the calcium water into the refrigerator for future use).
Cook over medium-high heat, stirring often, until the raspberry mixture begins to boil.
Add the sweetener/pectin to the pot. Stir well so the sweetener mixes into the raspberries.
Return to a boil. Continue to boil while stirring for another minute, then remove from the heat.
Skim any foam that has formed from the surface of the raspberry mixture.
Taste the jam at this point to be sure it is sweet enough for your liking. If you want a sweeter jam, add another 1/4 cup of honey (or agave). Stir well until well mixed.
To Freeze the Jam
Pour the hot jam into half-pint or 1-pint jars leaving 1/2" of headspace to allow for expansion; cap the jars.
Let the jars cool down to room temperature before putting them into the freezer (or refrigerator). Please note that the jam won't gel up until it has cooled.
You can substitute the honey with crystalized sugar. Sugar isn't as sweet as honey so you'll need to adjust the amount. Start with 3/4 cup and taste; if necessary add another 1/4 cup.