3 1/4 C Pureed Strawberries (about 2 lbs)
1/2 C Lemon Juice
1 Box Pectin
1 C Light Karo Syrup
4 1/2 C Sugar
In a large pot add pureed strawberries and lemon juice. Sprinkle in the pectin, stirring it in a little at a time. Let sit for 30 minutes, but stirring it every 5 minutes.
Add some low heat and the Karo syrup. Slowly add the sugar. Test the temperature with your pinkie to ensure that it doesn't get hot, just warm. Once all the sugar is added and the temp. is right remove from heat and add to your jam jars. I found plastic ones, that can even be frozen, where you buy the pectin and other canning jars. I love them!
Good for 1 year in the freezer and 3 weeks in the fridge (if it even lasts that long!)
Enjoy!
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