Wash and dry your containers. We used glass Ball jars.

Prep your fruit. I rinsed and inspected my raspberries--make sure bits of leaves and even insects are gone!

Then I mashed them up with a potato masher in a bowl. It doesn't have to be pureed, in fact it's yummy to have small chunks of berries. It just adds to the whole "homemade" factor.

Measure mashed berries to make 4 cups. Pour into a large bowl.

Meanwhile, combine 1 cup water, 3 1/2 cups of sugar, and 1 box of the "Sure-Jell" pectin in a saucepan. Bring to a boil for 1 minute.

Pour sugar and pectin mixture into the large bowl of crushed berries and stir constantly for 1 minute.

Then I poured the pectin berry mixture into a large pitcher to make it easier to pour the jam into the glass jars.

Secure the lids onto the jars and let the jam set for 24 hours at room temperature. Then you can refrigerate or freeze the jam. I like to freeze it and have delicious homemade Bear Lake raspberry jam all year long!