No Sugar Needed Strawberry Jam (splenda)

3 c ripe strawberries
3/4 c water
1, 1.75 oz pkg SURE-JELL* for Lower Sugar Recipes Fruit Pectin
1/2 c Splenda, granulated

Bring canner, half full with water to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. Stem and crush strawberries; place exactly 3 c crushed strawberries in 6 or 8 qt sauce pot. Stir in water. Gradually add pectin, stirring until well blended. Bring mix to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 min stirring constantly. Remove from heat. Stir in Splenda. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/8″ of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 – 2″. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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