• Fill canner about 2/3 full with water and bring to a boil.
• In a separate pot heat jars and lids in hot water (not boiling) until ready to use. 
• Follow directions on pectin packet. 

For liquid pectin:

• Combine 4 cups of crushed raspberries, 6 1/2 cups of sugar and 1/2 a tsp of butter in a pot
• Bring jam mixture to full rolling boil over high heat.
• Add the contents of 1 packet of liquid pectin and continue to let boil for 1 minute, stirring constantly. 
• Remove from heat and skim off any foam.
• Grab hot jars with tongs and drain the water.
• Place a funnel over your jar and carefully pour in hot jam mixture.
• Leave about 1/4 inch head space and be sure and use a clean damp cloth to remove any residue.
• Place your hot lid on the jar, apply the band, and tighten.
• Place your jars in the canner making sure the water covers your jars by at least 1 to 2 inches. 
• Place the lid on the canner and bring the water back to a steady boil. 
• Process your jars for 10 minutes (longer for altitudes higher than 1,000 feet above sea level).
• Remove jars from the canner and place on a towel to cool untouched for 12-24 hours. 
• Before putting the jars away be sure and check the lids to make sure they all sealed.