Instructions

1. In a large saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Stir gently to mix and allow the raspberries to release their juices.
2. Continue cooking the mixture, stirring occasionally, until it comes to a rolling boil. This should take about 5-10 minutes.
3. Once boiling, stir in the pectin quickly and maintain a boil for 1 minute, stirring constantly to ensure the pectin is fully dissolved and incorporated.
4. Remove the saucepan from heat and let the jam cool for about 5 minutes in order to slightly thicken.
5. While the jam is cooling, prepare sterilized jars by washing them in hot, soapy water and rinsing well, or by placing them in a hot dishwasher.
6. Pour the warm jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.
7. Seal the jars tightly with sterilized lids and allow them to cool completely to room temperature before storing in the refrigerator.
8. Enjoy your homemade raspberry jam on toast, pancakes, or as a filling for pastries, and share with friends and family!