The raspberry freezer jam recipe on KraftRecipes.com calls for approximately 6 cups of fresh ripe raspberries. The recipe then instructs the cook to crush the raspberries to make up 3 cups of crushed raspberries and then combine them with other ingredients to make the jam.
The cook mixes the crushed raspberries with 5 1/4 cups of sugar in a large bowl. He then combines 3/4 cup of water and one box of Sure-Jell fruit pectin in a saucepan and brings the solution to boil, stirring continuously. After one minute, he pours the pectin solution into the raspberry mixture and stirs it for a few minutes to dissolve the sugar. Finally, he stores the jam in containers at room temperature. After 24 hours, he may use the jam or keep it in the refrigerator or freezer.