Freeze Strawberry Jam - cooking recipe

Ingredients

8 c. ripe strawberries, hulled
1 (2 oz.) pkg. powdered pectin
1 c. light corn syrup
5 1/2 c. sugar
4 Tbsp. lemon juice

Preparation

In a food processor, process berries, a portion
at a time, until smooth.
Put strawberries in a 2-quart kettle, stirring vigorously.
Sift in powdered pectin slowly.
Let stand 20 minutes, stirring occasionally.
Pour in corn syrup and mix well. Gradually stir in sugar and heat to 100\u00b0, lukewarm, no hotter. When sugar is thoroughly dissolved, stir in lemon juice.
Ladle jam into jars; cover and then place in freezer for 24 hours.
If you want to keep longer than one month, keep in freezer. Otherwise, store in refrigerator.
Makes 4 pints.