Raspberry Huckleberry Freezer Jam

So.Good. I figured I'd make this because you can't really go wrong with freezer stuff, right? Much easier than canning jam. Well, leave it up to me to almost ruin it. I will explain my mistake so you guys don't do the same thing! I didn't read carefully and did 3 1/4 c. WHOLE raspberries. It is NOT whole, but crushed. It will not turn out right if they are measured as whole!! But luckily, I had my mom come over and help me fix it! We saved it! I got this recipe from www.justgetoffyourbuttandbake.com. It is a wonderful website! Check it out!This is such good jam! Homemade bread and jam. Yum! Enjoy!

Raspberry Huckleberry Freezer Jam
3 1/4 c. CRUSHED raspberries
1/4-1/2 c. uncrushed huckleberries
1/4 c. fresh lemon juice (2 large lemons)
4 1/2 c. sugar
1 c. light corn syrup (karo)
1 box of fruit pectin
Wash and rinse containers with tight fitting lids. PRepare the fruit using a potato masher for best results. Don't puree. Add huckleberries to mashed fruit. Measure exact amounts of prepared fruit along with the fresh lemon juice into a large bowl. Measure exact amount of sugar into separate bowl. Gradually stir 1 box of pectin into the fruit. Mix thoroughly. Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly. Pour 1 c. light karo syrup into fruit mixture. mix well. This prevents crystallization during freezing storage. Stir in sugar gradually. Keep stirring constantly until sugar is completely dissolved and no longer grainy. (THis is important...don't get in a hurry!) When all the sugar is dissolved, pour into prepared containers, leaving 1/2 inch of space to allow expansion during freezing. COver with lids. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in fridge.