Gather a bowl full of fresh raspberries.
I used a mashing funnel to mash the berries. Jam includes the fruit and the juice of the berries. I used a measuring cup to catch the juice. You need to collect 2 cups of mashed fruit.
The mashing tool helps to quickly crush the berries. Mash in an up and down fashion as well at a circular motion.
The berry juice will funnel into the cup.
Add more berries if you don't have two cups. Keep mashing the berries.
The juice will funnel into the measuring cup. You need 2 cups of mashed fruit and juice.
Pour the mashed fruit into the measuring cup.
Use a spatula to help.
Two cups of mashed fruit.
This is the pectin that I am using.
Pour 3/4 cups of water in a small sauce pan.
Add the pectin.
Bring the mixture to a boil. Whisk it continuously.
Keep whisking until it boils.
This is what the pectin looks like when it boils.
Pour the pectin mixture into the mashed berries.
Mix the pectin in.
Measure 4 cups of granulated sugar.
Gradually add the granulated sugar. Mix it all together.
Mix the sugar in a little bit at a time.
Use the spatula to help get all the sugar out.
Mix for at least 3 minutes.
It should look like this. Make sure the sugar is mostly dissolved.
Prepare your jam containers. If they are brand new, you can rinse them in boiling water to sterilize them.
Scoop out the jam into the containers. Be careful not to overfill. The jam should be 1/2 an inch away from the top.
Using a measuring cup helps.
Try to empty the bowl as much as you can.
Label the top of your Jam containers. Wipe off the tops of the containers if needed. And then put the lids on the containers. Make sure they are closed tight.
Let the jam sit in on the counter at room temperature for 24 hours. You may use the jam after it rests or you may store it in the freezer for up to 1 year. (Ours never lasts that long!)
Here's the finished product! Thaw the frozen jam in the refrigerator before you use it.