Add sugar, Splenda, orange juice, and a splash of lemon juice. Stir thoroughly. It may seem like a waste, but I stir for at least a full minute. Let this mixture sit for 10 minutes.

In small saucepan, whisk powder pectin into water. Bring to a boil, stirring constantly, and boil while stirring for a full minute. The texture when ready will be similar to a thick white sauce.

Pour pectin into a large bowl. Stir in strawberry mixture, and continue stirring for at least 3 minutes.

Ladle into 4 or 5 8 oz jars. I use Ball jelly/jam jars and regular Bell lids. Refrigerate for at least 24 hours. Keep one jar for immediate use and freeze the rest.

I've been experimenting with making freezer jam with little or no sugar for several years and this recipe finally meets all my objectives. This jam is the exact same texture and just slightly less sickly sweet than regular freezer jam which often contains a full cup of sugar for each 8 oz of finished jam. It has the same crystal clarity of color, and makes a beautiful presentation. Most important, it tastes great and leaves no aftertaste.

Submitted by: Janjanjan