Sanitize your containers, including the lids. Run them through the dishwasher and they are ready to go!

Mash your raspberries!

Measure out 3 cups of mashed raspberries. Mix with exactly 5 1/4 cups sugar in a large bowl. Let it sit for 10 minutes, stirring occasionally.

Pour SureJell pectin into a small saucepan. Mix with 3/4 cup water. Bring to a boil over high heat, stirring constantly. Once it is boiling allow it to boil for 1 minute. 

Remove from heat immediately. Dump pectin liquid into the large bowl with the raspberries and sugar. Stir for 3 minutes or until sugar granules are dissolved (no longer grainy).

Ladle mixture into containers, leaving a 1/2 inch of space at the top for expansion in the fridge. Clean up any spills around the top and sides. Put on the lids.

Let sit at room temperature without disturbing for 24 hours or until set. Put in the freezer until you're ready to eat it - store it in the fridge for up to 3 weeks. In the freezer it will last for 1 year.