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Strawberry Freezer Jam II

Source of Recipe


From "Taste of Home American Summer Cookbook"



List of Ingredients



• 2 quarts fresh strawberries
  
• 5 ½ cups sugar
  
• 1 cup light corn syrup
  
• ¼ cup lemon juice
  
• ¾ cup water
  
• 1 package (1 ¾-ounce) powdered fruit pectin
  






Instructions



1. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup, and lemon juice. Let stand 10 minutes.
   
   
2. In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam.
   
   
3. Carefully pour mixture into jars or freezer containers, leaving ½-inch headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate jam up to 3 weeks or freeze up to 12 months.
   
   Makes 4 ½ pints