1. In a bowl sieve or mash raspberries and sugar and stir the mixture well.
2. Keep it aside for 20 minutes by stirring at occasional intervals. Stir in pectin and mix for another 3 minutes.
3. Add to a waxed or rigid plastic container, seal and cover tightly.
4. Keep them at room temperature for about a day or two until jellied before freezing.
5. Serve the raspberry jam as a spread over bread.