Take a clear jar. Add to it 1/2 teaspoon of the white calcium powder followed by 1/2 cup water. Place the lid and shake the jar to mix the calcium. Place in refrigerator for use in later parts of the recipe.
Put the raspberries in a large mixing bowl. Use a potato masher to mash them well. The mashed raspberries should make around four cups. Pour the mashed fruit into a saucepan and add two teaspoons of calcium water to it. Turn on the heat and cook the fruit.
Measure the sugar in a separate bowl and add to it the pectin powder. Mix these both thoroughly together. Bring the raspberries to boil. Once it starts to boil, add the sugar/pectin mixture. Stir the fruit vigorously. The sugar will dissolve in a couple of minutes.
Remove the raspberries from the heat. Place funnels over the jars. Fill the jars to the top, leaving just a 1/4th of an inch. Make sure that the jars that you use are thoroughly cleaned and sterilized before use. Clean the sides of the jars.
Use a jar lifter to put the jars into a boiling water canner. The jars should be covered with water. Boil for ten minutes. Take out the jars. Let them cool on a wire rack. You are ready for a helping of delicious jam.