Rinse and dry the containers you’d like to put the jam in (enough for 8 cups of jam). I always plastic containers but mason jars work great also. This recipe fills 4 (16 oz) containers.
Rinse 3-4 cups of fresh raspberries in a strainer and remove any plant stems or debris.
Place the raspberries in a mixing bowl and mash with a potato masher. Don't mash them too much so you can have a little bit of fruit pieces in your jam.
Add the sugar and stir it all together.
Let the fruit mixture sit for at least 10 minutes so that the sugar can dissolve. Stirring a few times while it sits.
Take the SureJell Pectin and place it into a saucepan on the stove top.
Add the water to the pectin and stir over high heat until the mixture begins to boil.
Stir the mixture at a rolling boil for one minute to dissolve all the pectin.
Remove from the heat and pour into the fruit mixture.
Stir and mix well. The mixture will begin to set and thicken.
Pour into your containers. Make sure to leave a small amount of space for expansion.
Clean around the edges and add the lids. Let sit on the counter for 24 hours to fully set.
Store in the freezer.