This is a double batch.
Mash berries, if using a food processor, pulse to a very fine chop - Do not puree.
Measure 6 1/2 cups (exactly) of berries into a large bowl. Add 1/2 cup lemon juice.
Add 2 boxes of pectin. Mix thoroughly, and set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
Add 2 cups of light corn syrup, Mix Well. (helps prevent sugar crystallization)
Stir in 9 cups (exactly) of sugar gradually, stirring constantly until sugar is dissolved, and no longer grainy.
Pour into 1-2 cup containers, leaving 1/2 inch space at the top of expansion during freezing. Cover
Let stand at room temperature for 24 hours until set.
Refrigerate up to 3 weeks
Store in freezer up to 1 year.