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Strawberry Jam from Orit Shacham
1 cup cold water
14 grams (1/2 oz, 2 envelopes?) unflavoured gelatine
500 grams (1.1 lb.) strawberries
1/2 cup Splenda
1 tbsp. lemon juice
In large saucepan, sprinkle gelatine over cold water and let stand for one minute. Stir over low heat until gelatine completely dissolves. Add the fruit, Splenda, and lemon juice. Bring to a boil, then simmer, stirring occasionally, for 10-15 minutes. Spoon into sterilized jars. Chill until set.
Makes about 3 cups. 48 grams carbohydrate for the whole batch.