5/5
(1 Votes)
Ingredients
- 4 cups crushed strawberries
- 1 1/2 cups Splenda granular
- 1 pkg. Bernardin freezer jam powder
- 1 tsp. grated lemon rind
Preparation
Step 1
Place crushed strawberries in a large bowl. Add grated lemon rind. Stir in Splenda. Let stand 15 mins. Slowly sprinkle powder into fruit mixture, while stirring for 3 mins. Let stand 5 mins. Stir again for 1 min. Pour into sterilized jars, leaving 1/2" head space. Seal. Store in freezer for up to 1 year or in the fridge for 6 weeks.
To sterilize jars, place both lids and jars in boiling water for 15 mins. before filling.