Put 2 cups of cream into sauce pan. Heat cream to nearly boiling.
Pour hot cream into food processor, or blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the cream. Blend for a full minute until all powder is totally dissolved.
Add vanilla extract, sweetener and calcium water. Blend for another minute to fully mix.
Add chopped fruit, and pulse two-five times.
Allow mixture to cool for 5 minutes, then pour hot cream mixture into popsicle containers. *additional fruit chunks, chocolate chips or other mix-ins can be added to the popsicles once they are in the container*
Place in freezer, and freeze until firm.
Charles Chamberlain
This looked so good but after 20 seconds in the blender it was so thick my Vitamix blender almost ground to a halt. Adding the all the ingredients didn’t help, it only made it worse.
It certainly wasn’t possible to pour this in any type of mould. I had to spoon it in.
Laura
Oh dear, stopping a Vitamix!
I wonder if milk instead of cream would have helped with it being too thick. What did you use?
Audrey L.
Oof. It was a rough go for my immersion blender. I also had to spoon it in. It was like really thick yogurt. I used whole milk. Later I realized that it probably didn’t need the calcium water because of all the calcium in the milk, and it probably didn’t even need that much pectin. They turned out grainy and not very sweet. How’d yours taste? Mine got tossed. If I ever try this again, I won’t be using calcium water or that much pectin, and I think I’ll try maple syrup or honey.