3 Cups Mashed fresh raspberries

3 Cups White sugar

1 Cup Light corn syrup

1 Pkg. Liquid fruit pectin (3oz.)

2 Tbsp. Lemon juice

4 Cups Whole fresh raspberries

Combine the 3 cups berries, sugar and corn syrup; stir until well mixed. Let stand 10 minutes. In small bowl, combine liquid pectin, and lemon juice. Stir into fruit mixture; mix for 3 minutes to distribute pectin evenly. Add remaining whole berries, stirring carefully to distribute fruit but leave berries whole. Ladle into 1-pint freezer containers; seal and let stand at room temperature for 24 hours or until partially set. Store in freezer until ready to use, will keep in refrigerator for up to 3 weeks.