4 c. berries, washed, stemmed and crushed
1 pkg. powdered pectin
5 c. sugar
1 c. light corn syrup

Put crushed berries in 4 quart kettle. Add pectin. Sift in slowly. Stir vigorously. Set aside for 1/2 hour, occasionally stirring. Add corn syrup. Mix well. Add sugar gradually, stirring into crushed berries and warm, only enough to dissolve sugar. Do not cook. Pour into jars. Makes 4 pints. Put in freezer for 24 hours. Then keep in refrigerator for storage.