1 3/4 qt Fully ripe strawberries
1 3/4 c Sugar
1 pk Sure-Jell Light Fruit Pectin
1 c Corn syrup
1. Hull and thoroughly crush strawberries, one layer
at a time. Measure into a large bowl. You should have
4 cup.
2. Measure sugar. Combine fruit pectin with 1/4 cup
of the sugar. Gradually add pectin mixture to fruit,
stirring vigorously.
3. Set aside for 30 minutes, stirring occasionally.
Add corn syrup; mix well. Gradually stir in remaining
sugar until dissolved. Ladle quickly into scalded
containers. Cover at once with tight lids. Let stand
overnight, then store in freezer. Small amounts may
be covered and stored in refrigerator up to 3 weeks.
