Strawberry Jam

• 24 medium to large strawberries
•  ½ package dry pectin
• 1 package of gelatin
• 1/8 cup lemon juice
• 1/2 lemon zest, finely grated
• 1 cup Swerve Confectioners

Instructions

1. Wash strawberries, drain, and cut of stems.
2. Crush strawberries in a bowl one at a time. I used the back of a measuring cup and be careful it will splatter.
3. Combine strawberries, powdered pectin, gelatin, lemon juice, and lemon zest in a large pot.
4. Bring to a boil, stirring occasionally.
5. Add Swerve, stirring until dissolved. Return to a rolling boil.
6. Boil hard 1 minute, stirring constantly.
7. Remove from heat, and skim foam if necessary
8. Ladle into hot, sterilized jars, leaving 1/4 inch head space.
9. Adjust 2-piece caps. Process 10 minutes in a boiling water canner or boiling pot of water jars with tightened lids can be submerged in.

Note: If canning for long term enjoyment- https://www.freshpreserving.com/waterbath-canning.html

Makes 2-16 oz jars or 64 TBSP