Prepare containers:

• Wash jars or plastic containers and lids with hot, soapy water. Rinse well and dry thoroughly, or run through the dishwasher.

Prep the fruit:

• If using frozen raspberries, thaw completely. Crush raspberries thoroughly (a potato masher works well). Measure exactly 2 cups of crushed fruit into a large bowl. Stir in the sugar until fully combined, scraping the sides to incorporate any crystals.
• Dissolve the sugar (choose one method):

Option A – Let it rest:

• Cover the bowl and let the mixture sit at room temperature for 6-8 hours or overnight, stirring occasionally.

Option B – Microwave method:

• Microwave the fruit-sugar mixture on high power for 3 minutes, then stir well. If the mixture still feels grainy, microwave for another 1-2 minutes, then stir again.

To Finish the Jam:

➤ If using liquid pectin:

• In a small bowl, combine the lemon juice and liquid pectin. Add to the fruit mixture and stir for 3 full minutes, until well combined.

➤ If using powdered pectin:

• In a small saucepan, combine the powdered pectin and ¾ cup water. Bring to a boil over high heat, stirring constantly. Once boiling, continue to stir and boil for 1 full minute. Remove from heat and stir in the lemon juice.
• Immediately pour the hot pectin mixture into the fruit mixture and stir vigorously for 3 full minutes.

Fill and store:

• Ladle jam into clean containers, leaving ½ inch headspace (the jam expands slightly as it freezes). Wipe rims and seal with lids. Let stand at room temperature for 24 hours to set.
• Jam is ready to enjoy! It will keep in the refrigerator for 3-4 weeks and in the freezer for up to a year. Store in the fridge and use within 3-4weeks.