2 c. finely mashed strawberries
3 c. sugar
1 c. light corn syrup
3/4 c. water
1 (1 3/4 oz.) pkg. powdered pectin

Place berries in a 4 quart bowl. Add sugar and corn syrup, stirring to dissolve sugar. Let stand for 10 minutes, stirring occasionally. In small saucepan, mix water and pectin. Cook over medium heat, stirring constantly, until boiling. Boil for 1 minute. Pour into strawberry mix. Stir vigorously for 3 minutes. Ladle into 1/2 pint freezer container, leaving 1/2 inch headspace. Cover tightly. Let stand at room temperature until jellied. Freeze.