Have clean and dry food storage containers or jars ready and set aside.
Use a dry measuring cup to measure out the exact amount of crushed raspberries. Pour into a large bowl, set aside.
Measure out the exact amount of sugar into a large saucepan or medium pot (I use a 4 qt). Add pectin powder and whisk to blend. Stir in water.
Bring mixture to a full boil over medium-high heat stirring constantly. Boil exactly 1 minute, stirring constantly. Remove pan from heat.
Immediately stir in crushed raspberries and stir for 1 minute.
Pour into prepared jars leaving at least 1/2-inch space at the top for jam to expand once frozen (otherwise jars can crack!). Cover with lids.
Let rest at room temperature 24 hours then transfer to freezer (I save one for the fridge).
Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in refrigerator.
