In a large bowl, mash the raspberries with a potato masher until mostly reduced. You can also use a food processor for this step but do not puree the berries completely. You should end up with about 3 cups of crushed berries.

Add sugar to the bowl and stir to mix. Let stand for 10 minutes at room temperature, stirring occasionally.

In a small (one quart) saucepan, mix the water and pectin. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

Pour the hot pectin mixture over the raspberry mixture and stir constantly for 3 minutes.

Immediately spoon the hot mixture into freezer-safe jars/containers. Leave at least ½ inch of space at the top of each jar to allow for expansion.

Wipe the rim of each jar, then seal with lid.

Let the jars stand at room temperature for 24 hours to set. Then, transfer to the freezer to store for up to 12 months, or in the refrigerator for up to 3 weeks.

Once frozen, thaw the jam in the refrigerator and stir before serving.