What I love about this recipe is that it requires so little effort. In thirty minutes, without turning on the stove, you can have several jars of strawberry jam to tuck away in the freezer. I love to fold spoonfuls of this jam into Greek yogurt or slather it on biscuits.
1 1/2 pints whole strawberries, stems removed, cut in half
1 teaspoon fresh lemon juice
1 (1.75-ounce) box of pectin
1/2 cup light corn syrup
2 cups sugar, divided
Place the strawberries and lemon juice in a large bowl. Use a potato masher or pastry cutter to mash the berries. Add the pectin, stir to combine, and let sit for 20 minutes.
In a large glass measuring cup, microwave the corn syrup on high for 1 minute until simmering. Add 1 cup sugar and stir to combine. Microwave on high for 30 seconds to 1 minute. Add the remaining 1 cup sugar, stir to combine, and microwave again for 30 seconds. Stir again to make sure all the sugar is wet. Add to the strawberries and stir continuously to dissolve the sugar, about 5 minutes.
Pour the jam into clean plastic freezer jars, leaving 1/2 inch of headspace. Seal with lids and let the jars stand at room temperature until thickened, about 30 minutes. The jam can then be stored in the freezer for up to 1 year. Thaw in the refrigerator before using. Once thawed, enjoy within 1 month.