Add 2-1/2 cups of fresh raspberries into mesh strainer that is set into a bowl. Use a spatula to press the berries through the strainer until only raspberry seeds remain. Don't forget to scrape the raspberry puree from underneath the mesh strainer and into the bowl.
Squeeze half of a lemon into the strainer to catch the seeds. Stir and pour the raspberry puree into a 10 inch skillet.
Add in the remaining 1/2 cup of raspberries and and the tablespoon of fruit pectin. Stir and break up the berries.
Bring to a boil and add in the sugar. Stir until dissolved. Bring the raspberry mixture to a boil for one minute, stirring often.
After the minute is up, remove off of the heat and pour into a clean jar. Let cool slightly before securing a tight fitting lid and placing it into your fridge to cool for 4 hours.
Notes
This jam should last in the fridge for up to 3 weeks.