Wash raspberries and drain well.

Mash fruit slightly with a potato masher.

Then, add the sugar and stir.

Add Karo syrup and lemon juice. Stir to combine.

Let the mixture stand for 10 minutes. Stir frequently.

While the fruit site, bring the water and pectin to a boil. Once boiling, boil for one minute.

Add pectin mixture to the fruit mixture after the fruit sits for 10 minutes. Mix well.

Put the jam into containers that can be placed in the freezer.

I like to use eight containers so I can un-freeze a smaller amount at a time.

Allow jam in the containers to sit at room temperature until set-up to 24 hours.

Then, place in the freezer until ready to use,