First, wash and dry your jars or containers you plan to store the jam in. Add 6 cups of washed and dried raspberries into a medium sized bowl. Mash raspberries. If you prefer your jam without as many seeds, you can press your fruit mixture into a sieve at this point to remove some of the seeds. We leave ours in.
Measure 5 ¼ cups of sugar into a separate bowl. Add sugar to the raspberries and let sit for ten minutes, stirring occasionally.
In a saucepan, stir in one package of Sure Jell Fruit Pectin (found online here or at your local grocery store) and ¾ cups water over high heat. The pectin may start out with lumps. Boil one minute, stirring constantly. Remove from heat and add in your sugar berry mixture. Stir constantly for three minutes or until sugar is completely dissolved.
Pour immediately into cleaned and prepared jars. This jar funnel is super helpful. Fill each jar about ½ inch space below the top of the edge for jam to expand when freezing.
Add on lids. Let stand at room temperature for about 24 hours or until set. Jam stays good in the refrigerator for up to three weeks, or in the freezer for one year. If frozen, thaw in the refrigerator before using.
Video
Notes
PRO TIPS:
Any freezer friendly container can be used to store, it doesn't need to be a mason jar.
Recipe yields about seven cups of jam.
Do not double the recipe. If wanting to make more jam unfortunately you need to prepare each batch one at a time to ensure jam sets correctly.
Do not reduce the amount of sugar in the recipe, unless you want runnier jam. The sugar helps the jam to set correctly.