2-1/2 cups (625 mL) frozen Europe's Best® Select Raspberries (about half 600 g pkg)
5 tsp (25 mL) pectin crystals (part of a box)
1-1/4 cups (300 mL) granulated sugar
Makes about 1-3/4 cups (425 mL)
NOTE: No need to process the jam if you are only making a couple of jars; must be refrigerated. If you wish to double the recipe and seal the jars for longer storage at room temperature, then follow current canning practices, use canning jars and new metal lids, and process for 10 minutes in a boiling water canner.