Pour crushed raspberries into a large saucepan. Sprinkle pectin on top and stir. Bring to a full rolling boil on high heat, stirring constantly (A full, rolling boil won’t stop bubbling when stirred). Boil for exactly 1 minute, stirring constantly. Add sugar and bring to full, rolling boil once again and boil for exactly 1 minute. Remove from heat and skim off any foam with a metal spoon and set aside. Ladle immediately into prepared jars and process according to water bath instructions
. I process mine for 15 minutes because of my altitude, but you will want to reference the altitude chart for your location. It starts at 10 minutes, and then you add time according to your altitude.