- 3 1/2 pints ripe strawberries
- 1 cup water
- 4 teaspoons unflavored gelatin
- 1 tablespoon Sweet 'N Low
Rinse and hull strawberries. Crush strawberries with back of large wooden spoon, or in a food processor or blender; reserve Pour water into small saucepan and sprinkle gelatin over top. Let stand 1 minute. Heat over low heat 1 minute or until gelatin is completely dissolved. Remove from heat. Add strawberries and Sweet 'N Low and mix well. Pour into 4 hot, sterilized, 8-ounce jars. Seal tightly and allow to cool. Freeze. Thaw before serving. Keeps in refrigerator up to 2 weeks.
Because Sweet 'N Low provides only the sweetening and not the preserving qualities of sugar, jams and spreads made with Sweet' N Low must be refrigerated and used within 2 weeks if not frozen.