1. Prepare the bath-water canner by filling it with 6 inches of water. Place it on a burner over medium heat while you make the jelly. I do this so that the water is almost at a boil when the jelly is ready to be water bathed. You don't want to put hot jelly jars into a canner with cold water. Making the jelly: Combine raspberry juice and lemon juice in a 6 quart kettle. Make calcium water following the directions in the Pomona's Pectin box. Add calcium water to the juice in the kettle. Stir well. In a separate bowl combine sweeteners with pectin. Set aside. Bring juice to a boil, whisk in sweetener/pectin mixture. Whisk for 1-2 minutes until sweetener is dissolved. Bring to a full boil. Remove from heat. Ladle into jars. Wipe the rims of each jar clean. Add lids and rings. Place jars in prepared canner adding additional hot water if needed to cover jars by 1 inch. Boil gently for 10 minutes. Remove from canner and allow jars to cool for 24 hours. Check seals. Remove rings and wash jars. Store in a cool shelf. Will keep for 1 year. 5 pints jelly. *I have a Mehu-Lisa Juice Steamer that I steam raspberries to make juice. I lined the colander with cheesecloth, fill with raspberries and steam for 1 hour. Drain Juice. I drain the juice into pint jars, add lids and rings, and seal. The juice will keep until I have time to make jelly.

THM does not recommend making jelly/jam with pure fruit juice. The whole fruit has more fiber which helps prevent a glucose spike. I do make Raspberry Jelly with juice simply because my family does not like all the seeds in it. If I eat any I make sure I have protein with it to prevent a glucose spike. I very seldom eat more that a tablespoon at a time.