5 160-g containers raspberries
1 1/2 cups granulated sugar
45 g pouch freezer-jam pectin, such as Bernardin brand
zest of half a lemon
Crush berries with a potato masher. You should have about 4 cups.
Combine sugar and pectin in a large bowl. Stir in zest. Stir berries into sugar mixture until very well combined. Let stand 3 min, then stir again very well.
Ladle into 5 clean 1-cup jars. Leave 1/2-in. headspace from rim. Wipe rims clean, then apply lids tightly. Let stand 30 min. Jam will be very softly set.
Use right away or transfer jars to the freezer for storage. Jam keeps well, frozen, for up to 1 year. To use, simply thaw a jar. Once opened, store in the fridge.