To make sugar-free strawberry jam, crush 2 cups of strawberries, and add 1 cup of water and 3 ounces sugar-free strawberry-flavored Jell-O. Boil the mixture over medium heat, stirring. Simmer for two minutes, and pour into jars, let cool and then cover. Jam can be refrigerated for one week or stored for several weeks, if frozen.
You can also make sugar-free strawberry jam by thawing 16 ounces of strawberries. Soften 1 1/2 teaspoons of plain gelatin in 2 tablespoons cold water in a bowl. If using whole strawberries, crush or chop into small chunks, and place in a heavy saucepan with any amount of juice. If juice from thawing isn't enough, add up to 2 tablespoons of water. Boil, and then simmer until strawberries are soft. Stir in softened gelatin until completely dissolved.
Remove from heat, and stir in six to 10 packets of Splenda sugar. Chill completely before serving.
Alternatively, wash and clean whole strawberries, and puree in a blender. Measure 2 cups of the puree, and pour into a medium-sized pot. Whisk in 1/2 cup of water and 3/4 teaspoon of stevia extract, and then sprinkle in 2 tablespoons of Ball RealFruit Low or No-Sugar Needed pectin powder. Stir, and boil over medium or high heat. Boil for a minute longer, and then remove from heat. Pour jam into warm jars, and let it cool at room temperature. Refrigerate to store.