Strawberry Freezer Jam

3 1/4 cup Mashed Strawberries
1/4 cup lemon juice
4 1/2 cups sugar
1 cup light corn syrup
1 box Pectin

1. Wash and rinse plastic containers with tight fitting lids.
2. Prepare fruit. Use potato masher- jam should have bits of fruit
3. Measure EXACT amount of fruit along with lemon juice.
4. Gradually stir in 1 box Pectin (MCP) into fruit. Mix well. Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
5. Pour 1 cup light courn syrup into fruit mixture. Mix well. This prevents crystallization during freezer storage.
6. Stir in sugar gradually. Stir constatnly until sugar is completely dissolved and no longer grainy.
7. Pour into prepared containers- leaving 1/2 inch at the top for expansion.
8. Let stand at room temp for 24 hours until set. Refrigerate up to 3 weeks. Otherwise store in freezer for up to 1 year. Thaw in fridge.