2 quarts fresh strawberries, washed and hulled
5 1/2 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
3/4 cup water
1 (1 3/4-oz.) package fruit pectin

Mash the strawberries in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for about 10 minutes.
In a small saucepan, bring the water and pectin to a boil, stir constantly. Cook for about 1 minute. Add to fruit mixture and stir for 3 minutes.
Pour into jars or freezer safe containers. Cover and let it set overnight. Refrigerate for up to 3 weeks or freeze for 1 year.

Makes 4 1/2 pints.