3 1/4 cups crushed raspberries 5 cups granulated sugar 1 teaspoon lemon juice 3/4 cup water 1 package of Sure Jell
Wash and drain your raspberries using a colander. You will need 4 cups of picked raspberries to equal 3 1/4 cups of crushed berries. After washing your berries, place them in a food processor or blender container. Process the berries until they are the consistency of a thick jam.
In a large bowl, combine crushed raspberries, granulated sugar and lemon juice. Stir ingredients together using a silicone spatula. Let this mixture sit for 20-25 minutes.
In a small saucepan, combine water with 1 box of Sure Jell. Bring mixture to a boil and boil for exactly one minute. Remove from burner and pour Sure Jell mixture into the berries mixture. Stir with the silicone spatula until all ingredients are combined.
Use a ladle and spoon mixture into small freezer-safe containers, leaving 1/2" head space in the container. Seal containers and place into the freezer for 48 hours before using.
Storage: The jam will keep for up to 1 year in the freezer and up to 1 week in the refrigerator. When ready to use, remove 1 container at a time from your freezer and place into your refrigerator 2 hours before serving.