3 pints (6 cups) raspberries
5 1/4 cups sugar
3/4 cup water
1 package (1 3/4 ounce) powdered fruit pectin
Mash raspberries with potato masher or in food processor until slightly chunky (not pureed) to make 3 cups crushed raspberries. Mix raspberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberry mixture; stir constantly 3 minutes.
Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.
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