Step 1

Have clean and dry food storage containers or jars ready and set aside***.

Step 2

Use a dry measuring cup to measure out exact amount of crushed fruit. Pour into a large bowl, set aside.

Step 3

Measure out exact amount of sugar into a large saucepan or medium pot (I use a 4 qt). Add pectin powder and whisk to blend. Stir in water.

Step 4

Bring mixture to a full boil over medium-high heat stirring constantly. Boil exactly 1 minute, stirring constantly. Remove pan from heat.

Step 5

Immediately stir in crushed raspberries and stir 1 minute.

Step 6

Pour into prepared jars leaving at least 1/2-inch space at the top for jam to expand once frozen (otherwise jars can crack!). Cover with lids.

Step 7

Let rest at room temperature 24 hours then transfer to freezer (I save one for the fridge).

Step 8

Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in refrigerator.