Wash raspberries and then crush one cup at a time. Measure out 3 cups of crushed berries into a bowl. You can sieve out half of the pulp to remove the seeds if you want. I don’t bother.
Measure the sugar into another bowl.
Combine the sugar and crushed raspberries stir well to combine.
Let the sugar and berry mixture stand for 10 minutes.
In a small saucepan combine the Sure-Jell with water. Stir to combined.
Heat the pectin mixture on high to a boil. Boil for 1 minute. Then remove from burner.
Combine the pectin mixture with the berry mixture and stir until sugar crystals dissolve about 3 minutes.
Pour into clean freezer containers and place lids on them.
Let the jam stand at room temperature overnight to set.
Then freeze until ready to use.
To Thaw
Place the frozen jam in the refrigerator to thaw overnight.