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

Wash and stem strawberries. Thoroughly crush berries, one layer at a time, to let juice flow freely. Measure 2 cups crushed berries into a bowl. Add sugar and corn syrup. Stir thoroughly. Combine fruit pectin and water in a small saucepan. Bring to a boil over medium heat, stirring until fruit pectin is dissolved. Boil 1 minute. Pour into strawberry mixture. Stir 3 minutes. Quickly ladle into sterilized jars or freezer containers. Cover at once with tight lids. Let stand at room temperature for 24 hours and then store in freezer. Yield: 6 half-pints.

Strawberry Spread: Mix 4 ounces softened cream cheese and 2 tablespoons strawberry jam. Serve on bagel, toast or English muffins.

Summertime strawberry butter: Cream 3 tablespoons butter and 3 tablespoons cream cheese until light and fluffy. Add 6 tablespoons strawberry jam and stir until well-blended. Place in a covered dish and chill until ready to serve. Makes 3/4 cup.