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
- 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.
- 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.
- 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.
- Thaw frozen sauce in refrigerator before using.
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makes 8 cups