Prepare containers by sanitizing in boiling water.

In a large bowl, crush the raspberries. Press half of the crushed raspberries through a sieve to remove some of the seeds (optional).

Measure three even cups of the crushed raspberries into a separate, large bowl. Add sugar. Stir vigorously to combine. Allow to rest for 10 minutes, stirring occasionally.

To a small saucepan, add water and pectin powder. Bring to a bowl, stirring constantly with a whisk. Once it gets to a rolling boil, allow it to boil and continue stirring for one additional minute.

Add the hot pectin mixture to the crushed raspberry and sugar mixture. Stir for 3 minutes, or until the sugar is mostly dissolved. There may be a bit of foam, that is normal and will settle.

Using a ladle, pour the hot jam mixture into your containers, leaving about 1/2 inch headroom. Wipe off the edges and cover with lids.

Allow to stand at room temperature for 24 hours to set, then transfer to the refrigerator or the freezer.