1Combine the 3 cups of mashed berries, sugar, and corn syrup; stir until well mixed.
2Let stand for 10 minutes. In small bowl.
3Combine liquid pectin and lemon juice.
4Stir into fruit mixture; mix for 3 minutes to distribute pectin evenly.
5Add remaining whole berries, stirring carefully to distribute fruit but leave berries whole. Ladle into 1-pint freezer containers
6seal and let stand at room temperature for 24 hours or until partly set.
7Store in refrigerator up to 3 weeks or in the freezer for up to 1 year.
8Thaw and stir before using.
9Serve over ice cream, sponge cake, shortcake, or waffles, or combine with plain yogurt.
10Yield: 4 pints sauce.