Favorite Frozen Berry Jam
1 flat raspberries/blackberries/strawberries
4 pkg. MCP pectin
¼ c. lemon juice
4 c. light corn syrup
18 c. sugar
Makes 28 cups of jam (14 pints)
In big pot mash berries. Add lemon juice and pectin. Stir and let sit for ½ hour. Add corn syrup. Mix in sugar while stirring and heat to 100 degrees slowly. Pour jam into containers and secure lids. After jam has cooled, place in freezer.