Recipe yields 5 half-pint jars.

Prepare for Canning

• Prepare the calcium water:

  Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona’s pectin) with ½ cup water in a small jar. Screw on a lit and shake until well-combined. You'll have more than you need for this recipe. Store the excess in the refrigerator for use in making additional jam or jelly recipes.
• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
• Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.

Prepare the Jam

• Wash and roughly chop apricots. Combine chopped apricots, lemon juice, and water in a large saucepan and stir to combine.
  4 cups fresh apricots, ¼ cup lemon juice, ½ cup water
• Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cover. Simmer for about 10 minutes or until the apricots are softened. 
• Meanwhile, thoroughly combine sugar with the pectin.
  1 cup sugar, 3 teaspoons pectin
• Add raspberries and prepared calcium water to the apricots and return the mixture to a low boil over medium heat. Mash fruit to desired texture.
  4 cups fresh raspberries, 4 teaspoons calcium water
• When fruit boils, slowly add the pectin and sugar mixture, stirring thoroughly for a minute or two to dissolve pectin. When the jam returns to a boil, remove it from heat and fill each jar with jam,
  leaving a ¼” headspace. 
• Wipe jar rims to remove any residue that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.

Process the jars

• Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by two inches. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
• Process quarter or half-pint jars for 10 minutes; add one minute to the boiling time for every 1,000 foot above sea level.
• Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 12-24 hours.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Label and store in a cool, dry place. Refrigerate after opening.