1. Measure 3 1/4 cups strawberries and 1/4 cup lemon juice. Crush berries, put in a 4 quart kettle, and stir well. Slowly sprinkle 1 package of Sure-Jell pectin, stir it in and stirring vigorously, then let stand 30 minutes stirring occasionally.

2. Add 1 cup light corn syrup (Karo). Mix well (syrup keeps sugar crystals from forming).

3. Measure 4 1/2 level cups sugar into a dry bowl. Gradually stir this into the crushed fruit warming to 100 degrees (or temperature you would use for baby's milk). Will hasten sugar dissolving. No hotter please.

4. Keep in suitable freezer containers with tight lids. Store in freezer.