2 qts. fresh strawberries, hulled and halved
2 lbs. rhubarb, trimmed and cut into 1 inch pieces
1/2 c. granulated sugar
3 tbsp. Sweet "n Low granulated sugar substitute
2 tbsp. bottled lemon juice
1 c. water
3 env. unflavored gelatin

In large pot, combine all ingredients except water and gelatin. Over medium high heat, bring to a boil. Reduce heat to medium and cook, stirring, 30 to 40 minutes or until very soft and slightly thickened.

Meanwhile, in small saucepan, sprinkle gelatin over water to soften. Over low heat, cook just until gelatin dissolves. Stir into fruit mixture.

Funnel into hot sterilized jars, allowing 1/4 inch headspace (or follow jar manufacturer's instructions if different). Wipe rims with clean cloth dipped in hot water. Close according to jar mannufacturer's instructions and process in boiling water bath 10 minutes. Refrigerate at least several hours prior to serving. Makes nine 8 ounce jars. Calories 5 per tablespoon.