1 qt. fully ripe strawberries
3 c. sugar
1 c. Karo light corn syrup
3/4 c. water
1 (1 3/4 oz.) pkg. powdered fruit pectin

Hull and fully crush strawberries, one layer at a time. Measure 2 cups, turn into 4-quart bowl. Add sugar and corn syrup, stirring to dissolve sugar. Let stand 10 minutes.

In small saucepan, mix water and fruit pectin, stirring constantly, bring to boil 1 minute, pour into strawberry mixture. Stir vigorously 3 minutes. Ladle into clean 1/2 pint freezer containers, leaving 1/2 inch headspace. Cover tightly, let stand at room temperature until set (up to 24 hours). Refrigerate jam to be used in 2 to 3 weeks, freeze remaining. Makes 6.