Description
An easy freezer-jam recipe. Store this freshly made jam in your freezer for up to a year. For best results, keep jar in use in refrigerator up to 3 weeks.
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Directions
Wash, hull and fully crush (I use a potato masher) 2 quarts ripe strawberries, one layer at a time. Measure out 3 1/4 cups. In a 4-quart bowl stir together the strawberries and 1/4 cup lemon juice. slowly sift in 1 pkg. pectin, stirring vigorously. Set aside for 30 minutes; stirring occasionally. Add 1 cup Karo syrup and mix well. Gradually add 4 1/2 cups sugar and stir until dissolved. Ladle into clean 1/2 pint ( 1 cup) containers leaving 1/2 inch headspace. Cover tightly and freeze.
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Ingredients
 2 quarts ripe strawberries
1/4 cup lemon juice
1 pkg (2 oz.) MCP pectin
1 cup corn syrup
4 1/2 cups sugar
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