7 cups strawberries, hulled
1 1 3/4 oz. pkg. lightly powdered pectin
1 3/4 cup sugar, divided
1 cup light corn syrup
8 1/2-pint freezer-safe plastic containers and lids, sterilized
How to Make It :
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.