Sugarless Strawberry Jam

Cooking Instructions

Soften the gelatin in 1/2 cup of the juice from crushed berries. Meanwhile heat the remaining 1-1/2 cups of crushed berries to boiling; remove from heat and add the softened gelatin, stirring until it is dissolved. Add the lemon juice and the artificial sweetener. Return to heat and bring to the boil, then pour into hot sterilized jars that have two-piece screwband lids, leaving 1/8 inch of headroom; seal. Store in the refrigerator when cool, and use within 3 to 4 weeks.