1Combine raspberries, sugar, and butter in a 4 to 4 1/2 quart pot or very large, heavy saucepan.
2Bring mixture to a full, rolling boil, stirring frequently.
3Reduce heat and boil gently, uncovered, for 12 minutes, stirring frequently. Remove from heat.
4Add gelatin and stir until dissolved.
5Let cool for 30 minutes.
6Ladle the jam into clean half-pint jars or freezer containers.
7Cover and refrigerate till a jam-like consistency, about 4 hours.
8Store jam in the refrigerator for up to 3 weeks or freeze jam for up to 1 year.
9Thaw the frozen jam in the refrigerator befoe serving. Makes about 3 cups.
Burda Berry Farm, Three Rivers, Michigan