Method

1. In a large bowl, stir the raspberries vigorously to break them down.
2. Add the sugar, cup by cup, to the bowl and stir to mix/dissolve.
3. Let sit for 10 minutes, stirring occasionally.
4. Meanwhile, in a small saucepan, combine the water and pectin. Heat to boiling, stirring constantly. Boil and stir for around 1 minute.
5. Pour the pectin mix over the raspberries and stir thouroughly (~3 minutes).
6. Spoon the mixture into freezer-safe jars straight away. (Leave space at the top of the jars).
7. Seal the jarsa and leave at room temp for 24 hours to set.
8. Store for 3 weeks in the fridge or up to a year in the freezer. (If freezing, defrost and stir before use.)