1For Fruit Mixture, combine black raspberry pulp, calcium-water mixture, and lemon juice in a 6-quart or 8-quart stainless steel pot.
2In a separate container, combine 2 cups sugar and 4 cups Universal Pectin.
3Heat Fruit Mixture slowly to boil. Turn down heat, add Sugar-Pectin Mixture to Fruit Mixture, mix for 2 minutes to dissolve sugar.
4Turn up heat (a bit above medium on a gas stove) Bring to good boil, turn off heat.
5Fill jars to 1/4 inch from top, apply lids.
6Process in hot water bath canner: 10 minutes at sea level, 15 minutes at 5000 ft altitude.
7Shelf life one year.
8Note from Pete Tallman: Standard supermarket pectin formulas like Sure-Jell don't work with such low sugar percentages. This recipe was developed according to cooked jam recipes from instructions included in Pomona's Universal Pectin, which is available at many natural food stores. See www.pomonapectin.com for list of stores. See Pomona's Universal Pectin recipes for use with alternative sweeteners.
Peter Tallman, developer of new black raspberry variety "Niwot"