No-Cook Strawberry Jam

• 2 quarts fresh strawberries, hulled
• 1/4 cup lemon juice
• 1 (2 ounce) package dry pectin
• 1 cup Karo light corn syrup
• 4 1/2 cups sugar

1. In a blender or food processor finely chop strawberries.
2. Measure 31/4 cups.
3. I a 4-quart bowl combine measured fruit and lemon juice.
4. Slowly add pectin stirring vigorously.
5. Set aside 30 minutes, stirring occasionally.
6. Add corn syrup; stir until well combined.
7. Gradually stir in sugar until dissolved.
8. Ladle into 1/2 pint freezer jars or containers, leaving 1/2 inch head space; cover tightly.
9. Refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
10. Peach or Nectarine Jam: Omit strawberries.
11. Peel and pit about 21/2 pounds ripe peaces or nectarines.
12. Finely chop in blender or food processor.
13. Measure 31/4 cups; continue as above.
14. Apricot Jam: Omit strawberries.
15. Peel and pit about 3 pounds ripe apricots.
16. Finely chop in blender or food processor.
17. Measure 31/4 cups; continue as above.
18. Apricot raspberry jam: Omit strwaberries.
19. Peel and pit 11/2 pounds ripe apricots.
20. Finely chop in blender or food processor.
21. Measure 2 cups.
22. Fully crush about 1 to 2 pints ripe raspberries.
23. Measure 11/2 cups.
24. Combine with measured apricots; continue as above.
25. Sweet Cherry Jam: Omit strawberries.
26. Pit about 21/2 pounds ripe sweet cherries.
27. Finely chop in blender or food processor.
28. Measure 31/4 cups; continue as above.

fresh strawberries, lemon juice, pectin, corn syrup, sugar

Taken from www.food.com/recipe/no-cook-strawberry-jam-34199 (may not work)