Strawberry Freezer Jam

Approx. 36 oz. Strawberries
1 (1.75 oz.) Box Sure Jell Lower Sugar Fruit Pectin (In pink box)
1 1/2 Cups Sugar
1 1/2 Cups Splenda Granular
1 Cup Water
7 (8 oz.) Jelly Jars

Use a potato masher and crush the strawberries. The jam should have some pieces of fruit in it, so don't puree. You should end up with 4 cups of crushed strawberries. Measure the sugar and Splenda into a small saucepan. Stir in Sure Jell until thoroughly mixed. Stir in 1 cup water. Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir hot pectin mixture into the fruit mixture. Stir 1 minute or until thoroughly mixed. Pour into jelly jars leaving at least 1/2 an inch space at the top for expansion during freezing; cover loosely with lids. Let stand at room temperature for 24 hours until set. Tighten lids and refrigerate for up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator. Once you open the jars, stir the jam to make sure the fruit is mixed up well. Sometimes the pieces of fruit float to the top of the jar. You can have up to 1/4 cup for 1 point. This is good on ice cream, toast, oatmeal or anything else you can think of. 

Makes: 7 (8 oz. each) Jars. Serving size = 1/4 Cup
Per Serving: 47 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 12g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Other Carbohydrates.
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