1 pt. strawberries
1/2 pt. raspberries
3 c. sugar
1 c. light corn syrup
1 (3 oz.) pouch liquid pectin
2 tbsp. lemon juice

Wash, hull and fully crush berries to measure 1 cup each. In large bowl, stir together fruit, sugar, corn syrup. Stir together and let stand for 10 minutes.

In small bowl, stir together pectin and lemon juice. Stir into fruit mixture. Stir vigorously for 3 minutes.

Ladle into clean 1/2 pint freezer containers leaving 1/2 inch headspace. Cover tightly. Let stand at room temperature until set (up to 24 hours). Store jam in freezer for up to one year.