(This recipe is my dad's and he would like you to think that, but really it was on the back of the MCP Pectin package several years ago. And it might still be there. But I'll let him think it is his.)
3 1/4 cups strawberries
1 package of MCP Pectin
4 and 1/2 cups of sugar
1/4 cup lemon juice
1 cup Karo Syrup
You should have about seven 8 oz glass jars ready.
Wash, stem and crush finely the strawberries. Measure prepared pulp and lemon juice into sauce pan. Stir in one package of MCP pectin and mix thoroughly. Set aside for thirty minutes, stirring every five minutes to dissolve the pectin.
Add light Karo syrup and mix well. Add sugar gradually and stir well to dissolve completely.
NOTE: Warming to 100 degrees will hasten the dissolving but no hotter. When sugar is completely dissolved, put into the jars and seal securely.
3 1/4 cups strawberries
1 package of MCP Pectin
4 and 1/2 cups of sugar
1/4 cup lemon juice
1 cup Karo Syrup
You should have about seven 8 oz glass jars ready.
Wash, stem and crush finely the strawberries. Measure prepared pulp and lemon juice into sauce pan. Stir in one package of MCP pectin and mix thoroughly. Set aside for thirty minutes, stirring every five minutes to dissolve the pectin.
Add light Karo syrup and mix well. Add sugar gradually and stir well to dissolve completely.
NOTE: Warming to 100 degrees will hasten the dissolving but no hotter. When sugar is completely dissolved, put into the jars and seal securely.
