1/4 c. fresh lemon juice
1 env. unflavored gelatin
1 tbsp. cornstarch
Dash of salt
1 (1 lb. 4 oz.) bag, partially thawed, frozen, unsweetened whole strawberries
Artificial sweetener equivalent to 2 c. sugar
Paraffin (for sealing)
Three 1-cup jelly jars

Boil jelly jars for 15 minutes. Remove jars from water with tongs that have been boiled for at least one minute. Let stand upside down until drained. In a medium saucepan, mix together lemon juice, gelatin, cornstarch and salt. Add strawberries, stirring constantly. Heat to a full boil. Boil 3 minutes. Remove from heat. Stir in artificial sweetener.

Fill jelly jars. Melt paraffin in top of double boiler or saucepan on low heat. Pour on melted paraffin, covering with a layer about 1/8 to 1/4 inch thick. Set aside to cool. Refrigerate.