FROZEN RASPBERRY OR STRAWBERRY PRESERVES

3 ½ cups pureed berries (smash really well)

6 ½ cups sugar

Work berries; add sugar & let stand

1 Box powdered Pectin MCP

1 Cup cold water

Add water & Pectin, bring to boil, stirring constantly.  Boil hard 1 minute.  Remove from heat and add sugar and fruit.  Stir until all sugar is dissolved, about 5 minutes. Pour into freezing containers or jars with lids.  Let stand 24 hours in cool place (refrigerator).  Then freeze.