1 3/4 qt Fully ripe strawberries

1 3/4 c Sugar

1 pk Sure-Jell Light Fruit Pectin

1 c Corn syrup

1. Hull and thoroughly crush strawberries, one layer at a time. Measure

into a large bowl. You should have 4 cup. 2. Measure sugar. Combine fruit pectin with 1/4 cup of the sugar.

Gradually add pectin mixture to fruit, stirring vigorously. 3. Set aside for 30 minutes, stirring occasionally. Add corn syrup; mix

well. Gradually stir in remaining sugar until dissolved. Ladle quickly into scalded containers. Cover at once with tight lids. Let stand overnight, then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks.