Strawberry Freezer Jam

3 1/2 cups mashed strawberries
1 box MCP pectin
1/4 cup lemon juice
1 cup corn syrup
4 1/2 cups sugar

*Stir pectin into strawberries and let sit for 30 mintues until pectin is dissolved. Stir every few minutes.
*Add lemon juice and corn syrup and mix well. Stir in sugar gradually so that it can all be dissolved. Stir until sugar is no longer grainy.
*Put into containers, leaving 1/2 inch at top to leave room for expansion when frozen. Let wit at room temperature for 24 hours.
*Jam can be left in the fridge for up to 3 weeks or can be frozen for up to a year.

** mashing the strawberries leaves a little texture to the jam, you can blend the berries if you want it to not have partial berries in it.
**I switch up the berry and sugar quantities because we like a little more berry flavor and for the jam to not be quite so thick. (3 1/2 cups sugar, 4 1/2 cups berries