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No-Cook Strawberry Freezer Jam

Source of Recipe


The Seattle Times






List of Ingredients



• 1-3/4 quarts fully ripe strawberries
  
• 1-3/4 cups sugar, divided
  
• 1 pkg. Sure-Jell Light Fruit Pectin
  
• 1 cup corn syrup
  






Instructions



1. Hull and thoroughly crush strawberries, one layer at a time. Measure into a large bowl. You should have 4 cups.
   
   
2. Combine fruit pectin with 1/4 cup sugar. Gradually add pectin mixture to fruit, stirring vigorously. Set aside for 30 minutes, stirring occasionally.
   
   
3. 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 for up to 3 weeks.
   
   Makes 6 cups.