Really Easy And Good Freezer Raspberry Sauce - cooking recipe

Ingredients

3 1/2 cups fresh raspberries (mash as for jam)
3 cups sugar
1 cup light corn syrup
1 (3 ounce) package liquid fruit pectin
2 tablespoons fresh lemon juice
3 1/2 cups whole fresh raspberries

Preparation

Combine 3-1/2 cups MASHED berries, sugar and corn syrup; stir until well mixed.
Let stand at room temperature for 10 minutes.
In a small bowl, combine liquid pectin and lemon juice; stir into the fruit mixture and stir for 3 minutes (making sure that the pectin is mixed in completely).
Add in remaining WHOLE berries, stirring carefully not to break too much, but make certain that the berries are coated with the berry/pectin mixture.
Ladle into 1-pint freezer containers; seal and let stand room temperature for 24 hours, or until partially set.
**NOTE** you can also store in the refrigerator for up to 2 weeks (after the 24 hours of counter time).