Boil an 8 oz Mason jar, lid and ring to sterilize.
Rinse Raspberries thoroughly.
Mash raspberries and verify that you have 2/3 cup raspberry jam mix
Add sugar and pectin and mix well to dissolve.
If texture seems grainy, microwave for 30 seconds and continue stirring.
Transfer mixture to mason jar. Place lid and screw on lid.
Place in freezer until ready to use or in refrigerator if you will use now.
Notes
This recipe will make 2-3 cups of Raspberry Jam. When I make this recipe I normally will triple it! One goes in the fridge while the other two go in the freezer.