28ozfrozen raspberriesthawed to room temperature or slightly thawed, see note #1. OR 6 cups fresh, ripe raspberries
5 1/4cupsgranulated sugar
11.75 oz boxPectin
Place the thawed raspberries (or fresh raspberries) in a large bowl (including the juices if using frozen/thawed berries). See note #1
Use a potato masher to mash the raspberries. A few berry chunks here and there are good. Measure out 3 cups of the mashed berries and place them in a separate large bowl. If you have any remaining mashed berries, place them in an airtight container and store in the fridge to use however you’d like.
Pour the sugar over the 3 cups of mashed berries and stir to combine. Let mixture sit for 10 minutes. Stir occasionally during the 10 minutes.
Meanwhile add ¾ cup water and pectin to a medium saucepan (I used a 4 qt). Place over medium high heat and stir. Bring to a boil, stirring constantly. Boil for 1 minute.
Add the mashed berries to the saucepan, reduce the heat to medium-low and stir for 3 minutes or until the sugar has completely dissolved
Fill the jars leaving ½” at the top of the jar so that the jam can expand in the freezer. Place the lids on the jars and let sit at room temperature for 24 hours. Store in the freezer for 1 year. Store jam in the fridge for 3 weeks.
If you're in a bind, you can keep the raspberries semi-frozen. The berries can be cold, but should be defrosted enough that you can mash them with a potato masher. Note: you can make this recipe with fresh berries too!
If you want seedless, just strain out the seeds using cheesecloth or a strainer after mashing the fruit and before adding the sugar. If you are removing the seeds, that will make the texture of the jam smooth and not chunky. This could have an effect on the thickness of the jam once finished.