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

In medium saucepan, combine berries, sugar and lemon juice. Heat 5 minutes, crushing berries. Bring to boil; boil rapidly, stirring constantly, for 3 minutes.

In a small bowl, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Add to berry mixture and heat, stirring until gelatin is completely dissolved, about 3 minutes.

Let jam stand 5 minutes, skimming off any foam. Ladle into jars. Cover with top of paraffin and cool slightly before refrigerating and it will keep a month in the refrigerator or a year in the freezer.

To use sugar substitute, omit the sugar and cook as directed. When the cooking is complete, stir in a sugar substitute equivalent to the amount of sugar the recipe calls for.