1. Add raspberries to a pot that is at least 4 quarts in capacity, and crush them. (A potato masher is great for this, or an immersion blender works too, especially if you like fewer chunks.)
2. Once crushed, add your packet of Sure Jel, and stir until fully combined and dissolved.
3. Heat the mixture over medium heat until it comes to a boil, then add all the sugar, all at once.
4. Stir until the sugar is dissolved, then let it come to a full, rolling boil that can’t be stirred down.
5. Set a timer, and let it boil for one minute.
6. Remove from heat, and skim foam from the top.
7. Ladle jam into sterilized jars, leaving about 1/2 inch of headspace, and screw down lids and rings. 

At this point, you can let it cool and store in the refrigerator or freezer, or go ahead proceed with canning.

Canning is my number one way to preserve jam. It’s fairly easy, and that way, the jam is shelf stable. 

To can Raspberry Jam 

1. After jars are filled and fitted with lids, fill a stockpot, or water bath canner with hot water. Make sure there is a rack in the bottom of the canner. A water bath canner likely came with a rack. The rack from a  pressure canner can also work. Anything to give a little space between the glass jars, and the heat source.
2. Place hot jars in hot canner, making sure the water covers the jars by at least an inch.
3. Cover canner, and bring to a rolling boil.
4. Process half pint jars for 5 minutes, and pint jars for 10 minutes.
5. Remove canner from heat, and let cool.