Step One: 4 cups of raspberries. (I added blackberries so, 2 cups raspberries and 2 cups blackberries.)
Step Two: Once rinsed, smash with potato masher (2 cups smashed). Mix in 5 1/4 cups white sugar, 1/2 tsp of grated lemon peel, 1 T lemon juice. Let stand at room temperature for 10 minutes. Stir occasionally. In the mean time, mix in 1-quart saucepan, 1 package (1/34 oz) powdered fruit pectin in 3/4 cup water. Bring pectin mixture to boil, let boil 1 minute, stir occasionally.
Step Three: Pour hot pectin mixture over raspberries, stir 3 minutes or until slightly thickened. Immediately spoon into freezer containers, leaving 1/2 inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months.
Makes about 6 cups.