4 c. sliced strawberries
1/3 c. sugar
2 tbsp. lemon juice
1/2 c. cold water
1 env. unflavored gelatin

In medium pan, combine strawberries, sugar and lemon juice. Heat 5 minutes crushing berries slightly. Bring to boil and boil rapidly for 3 minutes while stirring constantly.

In a small bowl, sprinkle gelatin over water. Add to fruit mixture and heat, stirring until gelatin disappears (about 3 minutes). Let jam stand 5 minutes. Spoon into jars. Cover and cool slightly before refrigerating. Will keep up to 4 weeks in refrigerator and longer if frozen. Makes about 2 cups.