I use Pomona pectin for jam/jelly because it will jell low sugar recipes. 4 C mashed raspberries, 1 C. sugar, 1/4 C. fresh lemon juice: blend with a stick blender. 3/4 C. boiling water 1 Tbsp P pectin whisk for 1-2 min or until dissolved and thick. Add pectin to berries, stir well then add 5 tsp. calcium water (you get a calcium pouch with the pectin, which activates the pectin, just like in plant cell walls). Pour into clean jars, leaving 1/2 inch head room. Freeze.