Leftover Summer Freezer Jam - cooking recipe

Ingredients

3 1/4 cups crushed berries
1/4 cup lemon juice
1 (2 ounce) box mcp pectin
4 1/2 cups sugar
1 cup light corn syrup

Preparation

Combination of strawberries, raspberries, blueberries and blackberries to make 3 1/4 cups crushed berries.
Measure exact amount of prepared fruit along with lemon juice into large saucepan.
Measure exact amount of sugar into separate bowl.
Gradually stir in 1 box of pectin into fruit. Mix thoroughly.
Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
Pour 1 cup corn syrup into fruit mixture.
Mix well. This prevents sugar crystallization during freezer storage.
Stir in sugar gradually.
Stir constantly until sugar is completely dissolved and no longer grainy. **Candace tip - Place large saucepan over low heat. The jam isn't meant to be cooked - the heat just helps with the sugar dissolving.**.
Pour into prepared freezer containers leaving 1/2 inch headspace at top for expansion during freezing.
Put in freezer or refrigerator.