Raspberry-Blackberry Freezer Jam

My raspberry-blackberry freezer jam won a Blue Ribbon at the 2012 Tillamook County Fair!  Unfortunately - for those wanting to make it - it never turns out the same way twice. :)

Raspberry-Blackberry Freezer Jam

Enough crushed raspberries and blackberries to make 3 1/4 cups crushed berries  (see how scientific I am? lol)
1/4 cup lemon juice
4 1/2 cups sugar
1 cup light corn syrup
1 box MCP pectin (my favorite)

Measure exact amount of fruit in large bowl.  Add in lemon juice.  Mix well.  Gradually stir in 1 box pectin.  Mix thoroughly.  Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.

Pour in 1 cup corn syrup.  Mix well.  This prevents sugar crystallization during freezer storage.  Stir in sugar gradually.  Stir until sugar dissolves completely.  Pour into prepared jars or containers.  I use both.  Leave 1/2 inch headspace for freezer expansion.  Let stand at room temperature 24 hours until set.  Place containers in freezer.