3 c. mashed red raspberries, mash in layers as for jam
3 c. sugar
1 c. light corn syrup
1 (3 oz.) pkg. liquid fruit pectin
2 tbsp. lemon juice
4 c. whole fresh raspberries

Combine the 3 cups berries, sugar and corn syrup; stir until well blended. Let stand 10 minutes. In small bowl, combine liquid pectin and lemon juice. Stir into fruit mixture; mix for 3 minutes to distribute pectin evenly. Add remaining whole berries, stirring carefully to distribute fruit but leave berries whole. Ladle into 1 pint freeze containers. Seal and let stand at room temperature for 24 hours or until partially set. Store in refrigerator up to 3 weeks or in the freezer for up to 1 year. Thaw and stir before using. Serve over ice cream, sponge cake, shortcake, or waffles.