#2502 - Easy Strawberry Jam

(by Shirley McNevich)

1 quart ripe strawberries (washed, de-stemmed and crushed with a potato masher)
3 cups white sugar
1 cup Kayro lite corn syrup
2 - 3oz. pouches liquid fruit pectin
2 TBSP lemon juice

Measure out 1 3/4 cups of the mashed strawberries and put them in a large bowl. Add white sugar and corn syrup--stir to mix. Let the mixture stand for 10 minutes. In a small bowl add both pouches of pectin and lemon juice--stir to mix. Add pectin mixture to strawberry mixture--stir hard for 3 minutes. Ladle the mixture into 1/2 pint plastic freezer containers (leaving 1/2" empty at the top). Press the lids on the containers. Let them sit on the counter overnight. Place 1 container in the refrigerator for use now--place the rest of them in the freezer. The jam in the refrigerator will last 3 weeks. The jam in the freezer will last 1 year. When the jam in the refrigerator runs out, take one out of the freezer and place it in the refrigerator.