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

Wash and mash the berries. In a 4 quart saucepan, measure 3 1/4 cups 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 syrup gradually, stirring well to dissolve completely. Warm mixture to 100 degrees using a candy thermometer to confirm temperature. Let set for 10-15 minutes. Stir occasionally to keep fruit equally distributed. Pour in jars and seal. Refrigerates 1 month, freezes 1 year.

Makes 7-8 ounce jars.