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.