Fruit (fully ripe)
1 pt. red raspberries or 1 pt. strawberries or 1 c. blueberries
5 c. sugar
1/2 c. light corn syrup
3/4 c. water
1 (1 3/4 oz.) pkg. powdered fruit pectin

Rinse fruit; fully crush 1 layer at a time to let juice flow freely. For raspberries, measure 1 1/2 cups; strawberries, 1 cup; and blueberries, 1/2 cup.

Turn fruit into 4 quart bowl. Add sugar and corn syrup, stirring thoroughly to dissolve sugar. Let stand 10 minutes. In small saucepan, mix water and fruit pectin. Stirring constantly, bring to a boil over medium heat and boil one minute. Pour into fruit mixture. Stir vigorously 3 minutes. A few sugar crystals will remain. Ladle into 1/2 or 1 pint freezer containers, leaving 1/2 inch head space.

No paraffin is needed over with tight lids. Let stand up to 24 hours at room temperature until set. Jam to be eaten within a few weeks may be refrigerated. Store remaining in air-tight containers. Transfer to refrigerator as needed. Makes eight 1/2 pint containers.