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Submitted by: Dianne Gregory from Sheridan, AR
Originally shared on the web 06/27/2012

7 c. strawberries, hulled
1-3/4 oz. pkg. light powdered pectin
1-3/4 c. sugar, divided
1 c. light corn syrup
8 1/2-pint freezer-safe plastic containers and lids, sterilized

Thoroughly crush strawberries in a large bowl; set aside. Combine pectin with 1/4 cup sugar. Gradually add pectin mixture to strawberries, stirring vigorously. Let stand for 30 minutes, stirring occasionally. Add corn syrup; mix well. Gradually stir in remaining sugar until dissolved. Spoon into containers leaving 1/2-inch headspace; secure lids. Let stand overnight at room temperature before freezing. May be frozen up to one year. Store in refrigerator up to 4 weeks after opening. Makes 8 containers.