3 1/4 cups crushed berries
1/4 cup fresh lemon juice
4 1/2 cups sugar
1 cup light corn syrup
Remove stems from strawberries wash and crush one cup at a time with a potato masher. If using black or red raspberries or blackberries or elderberry sieve 1/2 cup pulp to remove some seeds.
Directions:
1. wash and rinse containers 1 to 2 cups in size w/ tight lids.
2. Prepare fruit as directed one cup at a time with potato masher for best results. If using food processor, pulse to very finely chop. DO NOT PUREE.
3. Measure exact amount of prepared fruit along with lemon juice into large bowl.
4. Measure exact amount of sugar int separate bowl. (Reducing sugar or using sugar substitutes will result in set failures.)
5. Gradually stir in 1 box pectin into fruit mix thoroughly. Set aside 30 minutes, stirring every 5 min. to dissolve pectin thoroughly.
6. Pour 1 cup light corn syrub into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.
7. Stir in sugar gradually stirring constantly until sugar is no longer grainy.
8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing and cover.
9. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Freeze up to 1 yeaar. Thaw in refrigerator.
