Wash and rinse the raspberries in a large sieve. Pick through the berries and discard any discolored raspberries. Transfer to a large bowl and mash the berries with a potato masher until broken down (We like the raspberries seeds here, but if you don't, you can strain half of the crushed berries through a fine sieve and return the pulp/juice to the reserved smashed berries.).

Next, transfer the raspberry mash to a medium sized saucepan. Add 1/2 cup of water and 6 cups of sugar to the pot. Stir thoroughly.

Bring to a boil while stirring constantly. Allow to boil for one minute and then add the pectin. Stir gently.

Allow the mixture to come back to a rolling boil that can't be stirred down (trust me, you may think you're over-boiling, but you're not). Once at a hard boil, Boil for one minute, stirring constantly. The berry mixture will foam quite a bit.

Remove from the heat and gently skim off the foam with a large spoon.

Once all of your jars are filled with jam (one inch from the top), pour at least a half inch of melted wax on top of the jam and seal with the metal tops. After dispensing the wax, tighten the jar tops completely. The heat combined with the cooling jam will make a seal for the jars.

Cool, label and store, or (if you're like us), skip the wax on one of them, and start a jar right away!