2 2/3 c. strawberries, crushed
1 1/3 c. raspberries, crushed
1 (2 oz.) pkg. pectin
1 c. light corn syrup
5 1/2 c. sugar
2 tbsp. lemon juice

Put crushed berries in 3 quart saucepan. Slowly sift in pectin. Stir constantly. Set aside for 30 minutes - stirring occasionally. Pour in corn syrup - mix well. Slowly stir in sugar and carefully heat to 100 degrees - lukewarm no hotter. Ladle into 1/2 pint jars, cover securely and freeze.