In a large saucepan, combine the raspberries, sugar, and lemon juice. Stir gently to mix.

Heat the mixture over medium heat, stirring frequently until the sugar dissolves and the mixture comes to a boil.

Add the pectin and continue to boil for 1-2 minutes, stirring constantly.

Remove from heat and skim off any foam that forms on the surface.

Pour the hot jam into sterilized jars using a canning funnel, leaving about 1/4 inch of headspace.

Seal the jars with lids and process in a boiling water bath for 5-10 minutes to ensure preservation.

Remove the jars from the water bath and let them cool completely on a clean towel.

Once cooled, check the seals and store in a cool, dark place.