1In large bowl, mix raspberries, sugar, lemon peel and lemon juice. Let stand at room temperature 10 minutes, stirring occasionally.
2In 1-quart saucepan, mix water and pectin. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir about 3 minutes or until slightly thickened.
3Immediately 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. Thaw frozen jam, and stir before serving.