Ingredients
- 1,100 gr fully ripe strawberries
- 350 gr sugar
- 325 gr corn syrup
- 50 gr sugar
- 1 package sure jell fruit pectin (light)
well. Gradually stir in remaining sugar until dissolved. Ladle quickly into scalded containers. Cover at once with tight lids. Let stand overnight, then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks.
