First, smash your raspberries. I used a potato smasher and it worked perfectly.
Next, add the juice from 2 lemons and the package of pectin and mix it together. Then, let it sit for about a half an hour, stirring occasional.
Then add in the 1 cup of corn syrup and your 4 1/2 cups of sugar and stir until the sugar is dissolved.
Last, pour into your containers. I used these “Take Alongs” from Rubbermaid. They hold 1 1/2 cups and work great in the freezer.