Place frozen bags of raspberries on counter to thaw completely, about 30-40 min. If using fresh raspberries, wash berries and shake out any excess water.

Meanwhile, wash freezer containers in the dish washer or with hot soapy water, rinse and dry thoroughly.

Add fruit in a large bowl and mash raspberries with a potato masher until only small chunks remain.

In another large bowl, add sugar and pectin. Make sure to use Ball Real Fruit Instant Freezer Pectin for best results. Use 7 tablespoons instant pectin to get the correct thickness for jam (do not follow measurements on the bottle).

Measure out 5 cups of prepared raspberries and add to the sugar/pectin mixture. Stir sugar, pectin and raspberries continually for 3 minutes. After 3 minutes, the pectin will be activated and jam will be thicker.

Pour jam into freezer containers, leaving about 1/2" of space on top for head room expansion in the freezer. Let rest for 30 minutes on counter to for jam to continue to thicken and set. After 30 minutes, place jam in the fridge to use right away or in the freezer. Freezer jam will last 3-4 weeks in the fridge or up to a year in the freezer.