2 pt. fully ripe red raspberries
1 pt. fully ripe strawberries
1/4 c. rose wine
5 c. sugar
3/4 c. water
1 tbsp. grated orange rind
1/2 c. light corn syrup
1 pkg. (1 3/4 oz.) powdered fruit pectin

Use 1/2 or 1 pint freezer containers prepared according to manufacturer's directions. Rinse raspberries and fully crush berries one layer at a time to let juices flow freely. Measure 1 1/2 cups, rinse and stem strawberries; fully crush one layer at a time to let juices flow freely. Measure 1 cup. Turn fruit into 4 quart bowl. Add wine and orange peel. Stir well. Add sugar and corn syrup; stirring thoroughly to dissolve sugar. Let stand 10 minutes. In small saucepan, mix water and fruit pectin. Bring to boil over medium heat, stirring constantly and boil 1 minute, turn into fruit mixture. Stir vigorously for 3 minutes.

Ladle into 1/2 to 1 pint containers, leaving 1/2 inch headspace. Cover with tight lids. Let stand at room temperature until set. (It may take up to 24 hours). Store in freezer for at least 24 hours. Remove from freezer as needed and store in refrigerator between uses. Makes about eight 1/2 pint containers.