4.4/5
(14 Votes)
Ingredients
- 7 c. strawberries, hulled
- 1 (1-3/4 oz.) pkg. light powdered pectin
- 1-3/4 c. sugar, divided
- 1 c. light corn syrup
- 1 (8-1/2-pint) freezer-safe plastic containers and lids, sterilized
Preparation
Step 1
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.