Prepare a boiling water bath canner and enough jars to hold 3 1/2 cups of jam.
Combine the prepared fruit with 1 1/2 cups sugar and 1 teaspoon calcium water. Stir to combine.
Once the sugar has dissolved and the fruit looks juicy, place the pot on the stove.
Bring to a boil over high heat. Once the fruit is boiling, reduce the heat to medium high and continue to cook for another 8-10 minutes, until the fruit is reduced. Add the lemon juice.
Combine the pectin powder with the final 2 tablespoons of sugar. Add a bit of the pectin-spiked sugar to the jam and stir to combine. Continue to do this until all the pectin is incorporated. The jam should visibly thicken as you incorporate the pectin.
Remove the pot from the heat. Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
Wipe the rims, apply the lids and rings, and process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if you live more than 1,000 in elevation).
When the time is up, turn off the heat. Remove the lid from the pot and let the jars cool gradually in the pot for 5-10 minutes.
Finally, remove the jars from the canner and place them on a folded kitchen towel to cool.
When jars are cool enough to handle, remove rings and check seals.
Store cool, sealed jars out of direct sunlight. Sealed jars will keep on the shelf for up to a year.