2 c. crushed raspberries
4 c. sugar
1 pkg. liquid pectin
2 tbsp. lemon juice

Clean containers or jars and dry. Mix raspberries and sugar together and let stand 10 minutes. Mix pectin and lemon juice in separate bowl, then add to raspberries. Stir constantly for 3 minutes. Fill containers or jars leaving 1 inch at top. Let stand at room temperature for 24 hours. Freeze. Will last up to 3 weeks in refrigerator. Do not double recipe!