Ingredients

• 2 qts or so fresh strawberries 5 1/2 c. sugar
• 1 c. light corn syrup 1/4 c. lemon juice
• 3/4 c. water
• 1 pkg (1 3/4oz) powdered fruit pectin

Directions

Rinse and mash strawberries, enough to make 4 cups. Place in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for 10 minutes.

In a small saucepan, bring water and pectin to a boil, stirring constantly. Cook and stir for one (1) minute. Remove from heat and add to fruit mixture. Stir constantly for 3 minutes.

Pour into freezer jars or plastic containers leaving 1/2 inch of headspace. Cover and let stand overnight or until set, but no longer than 24 hours. Check to make sure tops are tight. Refrigerate for up to four (4) weeks or freeze for up to one (1) year.

Makes 4-5 pints.