Strawberry Jam

8 Quarts Strawberry Freezer Jam

8 pints strawberries (=12 1/2 C crushed)
2/3 C lemon juice
4 MCP pectin
4 C Karo syrup
18 C sugar (never said it was healthy!!!)

Wash, stem and crush strawberries. Pour into large Dutch oven pot. Add lemon juice. Slowly mix in pectin, one box at a time until dissolved. Set aside for 30 minutes, stirring occassionally. Add Karo syrup and mix well. Heat mixture to a simmer. Slowly add sugar, stirring constantly to dissolve. Warm to 100 degrees (temperature for baby bottle). When sugar is dissolved, jam is ready to eat. Pour into freshly washed glass jars, using large mouth funnel. Put on lids and rings and let cool on countertop. When cooled to room temperature, store in freezer.