No-Cook Strawberry-Raspberry Jam submitted by Mom Johnson
You may sieve one half of the mashed fruit to remove some of the seeds, if desired.

Measure prepared fruit and lemon juice into a large bowl. Gradually stir the pectin into the fruit, stirring vigorously. Set aside for 30 minutes; stirring about every 10 minutes to dissolve pectin thoroughly. Pour corn syrup into fruit mixture and mix well. (This prevents sugar crystallization during freezer storage.) Stir in the sugar gradually and continue stirring to dissolve completely. Pour into clean containers to within 1/2 inch of the tops. wipe off the edges and cover with lids. Freeze.

v 1 1/2 cups mashed fresh, ripe strawberries
v 1 3/4 cups mashed fresh, ripe raspberries
v 1/4 cup fresh lemon juice
v 1 pkg. MCP pectin (2 oz.)
v 1 cup light corn syrup (Karo)
v 4 1/2 cups granulated sugar