Wash the raspberries gently under cold water, drain, and let them dry. Measure out the sugar and lemon juice.

In a large mixing bowl, crush the raspberries using a potato masher or fork until you achieve a chunky consistency.

In a large pot, combine the mashed raspberries, sugar, lemon juice, and pectin. Stir until the sugar and pectin are well incorporated.

Place the pot over medium heat. Stir frequently until the mixture comes to a boil. Allow it to boil for about 10 minutes, stirring constantly.

Check the consistency by placing a small amount on a chilled plate; it should gel.

Once ready, remove from heat and ladle the hot jam into sterilized jars. Seal them tightly while the mixture is still hot.

Let the jars cool at room temperature. Once cooled, store them in the refrigerator or pantry.