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Put raspberries into large bowl and let stand 30 to 45 minutes or until berries are thawed enough to mash slightly.
In small bowl, stir together sugar and pectin.
Add sugar/pectin mixture to berries and stir for 3 minutes, until blended and mixture is evenly mixed.
Spoon into 6 clean jam jars, plastic freezer jars or other small containers, leaving about 1 inch of head room at top.
Cover with lids and let stand 30 minutes.
Refrigerate for immediate use (up to 3 weeks) or freeze.