Categories: dessert- dessert sauces- toppings

Ingredients

• 10 cups fresh raspberries, divided
• 3 cups sugar
• 1 cup light corn syrup
• 1 pkg. (3oz.) liquid fruit pectin
• 2 Tbsp. lemon juice

Directions

1. Rinse four clean 1-pint freezer containers and lids with boiling water. Dry thoroughly. Crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups, transfer to a large bowl. Stir in sugar and corm syrup; let stand for 10 minutes, stirring occasionally.
2. In a small bowl, mix liquid pectin and lemon juice. Add to raspberry mixture; stir constantly 3 minutes to evenly distribute pectin. Stir in remaining whole raspberries.
3. Immediately fill all containers to within 1/2 inch of tops. Wipe off top edge of containers; immediately cover with lids. Let stand at room temperature 24 hours or until sauce is partially set. Refrigerate up to 3 weeks or freeze up to 12 months.
4. Thaw frozen sauce in refrigerator before using.

5. makes 8 cups

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