Wash and mash strawberries, measuring out enough berries to make 4 cups. In large pot, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from heat. Stir in syrup. Skim off foam. Pour into jars or freezer containers, leaving a 1/2 inch headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Freeze up to 1 year.
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