Strawberry Freezer Jam

2 quarts fresh strawberries
5 1/2 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
3/4 cup water
1 package (1 3/4 ounces) powdered fruit pectin

and mash the berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for 10 minutes.
In a small saucepan, bring water and pectin to a boil. Stirring constantly, cook for 1 minute. Add to fruit mixture; stir for 3 minutes.
Pour into jars or freezer containers, leaving 1/2-inch headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Yield: 4 1/2 pints