Make this No-Cook Strawberry Jam and enjoy it for up to a year later in the freezer. Fresh-crushed strawberries make this jam irresistible for spreading on toast, biscuits or english muffins.
Makes 8 containers
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.