2 qt. fresh red raspberries, (3 1/4 cup pulp)
1/4 c. lemon juice
1 whole 3 oz. pkg. liquid pectin
1 c. light corn syrup
4 1/2 c. sugar

Wash and mash the berries. In a 4-quart saucepan, measure 3 1/4 cup pulp; add lemon juice. Slowly stir in pectin, mix thoroughly. Set aside for 30 minutes, stirring frequently to allow the pectin to dissolve. Add syrup, mix well. Add sugar gradually, stir well to dissolve completely. Warm mixture to 100°F, using candy temperature. Let set for 10 to 15 minutes, stir occasionally to keep fruit equally dispersed. Pour into jars or freezer containers and seal. Store in refrigerator for up to 1 month or in freezer for up to 1 year.

Yield: 7 jars, (8 oz.) each.