Categories: Desserts, Jams 
      Yield: 6 servings 
  
  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.