Wash the raspberries and crush with a potato masher. If you want to remove some of the seeds run half of the crushed berries through a sieve. I usually don't but if you don't like too many seeds do this extra step.
Measure out 3 cups of crushed berries into a large bowl. Stir in the lemon juice.
In another bowl measure out the sugar.
Combine the berries and the sugar. Stir well and let sit for 10 minutes. Stirring occasionally during that time.
After the 10 minutes has past, mix the water and the pectin in a small sauce pan and heat over high heat to boiling, while stirring constantly. Boil 1 minute, continuing to stir, then remove from heat.
Immediately stir in the pectin to the berries.
Stir the berries for 3-5 minutes or until the sugar has dissolved.
Once the sugar is dissolved place the jam into freezer containers and top with lids.
Let the containers sit on the counter for 24 hours until set.
Store in the refrigerator for up to 3 week or up to a year in the freezer.