Give raspberries a quick wash and then crush one layer at a time in a large bowl or puree in a blender and set aside.
In a separate bowl, stir the sugar and pectin together. Slowly add fruit and whisk together for 3 minutes until all the ingredients are incorporated.
Pour raspberry jam mixture in to freezable containers making sure to leave at least 1/2 inch head space to allow for the liquid to expand once in the freezer. Let jam stand 30 minutes before placing containers in the freezer.
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