Wash & Dry 7 - 8oz Jars
Rinse raspberries. In a large bowl, crush raspberries. Add the sugar into raspberries and mix until thoroughly combined.
Let raspberry mixture sit for 10 minutes, stirring occasionally.
In a small sauce pan, stir together the pectin and water. Bring to a boil on medium-high heat and let boil for 1 minute while stirring constantly. Remove from heat and stir pectin mixture into raspberries until sugar in dissolved.
Pour into prepared jars, leaving 1/2 inch head space. Wipe off the rims of the jars and cover with lids.
Let jam sit at room temperature for 24 hours. Then place in freezer.
Store in refrigerator up to 3 weeks or in freezer for up to 1 year.