Wash, stem, crush and finely grind strawberries.
Combine exactly measured strawberries and lemon juice into a large bowl.
Measure exact amount of sugar into a separate bowl. (Using less sugar or sugar substitutes will cause failure.)
Gradually stir in 1 box of MCP pectin to berry mixture. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin completely.
Add light Karo Corn Syrup to berry mixture and mix well. (This prevents sugar crystallization during freezer storage.)
Add sugar gradually. Stir well to dissolve completely until its no longer grainy.
After sugar is thoroughly dissolved, pour jam into containers, leaving a 1/2 space between jam and top to leave room for expansion and cover.
Leave out at room temperature for 24 hours until set. Store in refrigerator up to 3 weeks or store in freezer for up to 1 year.