Step 1

Place strawberries in a pot over low heat; add lemon juice. Mash with a potato masher as strawberries thaw. Stir in sweetener when strawberries are the consistency of your liking.

Step 2

Increase heat to medium and bring to a boil. Continue to cook until reduced and thickened, 10 to 15 minutes.

Step 3

While jam cooks, place a small plate in the freezer.

Step 4

Put a small amount of jam on the cold plate and run your finger straight through, dividing it in half. If the mixture runs back together, continue to cook until thickened, 5 to 10 minutes more; if it stays divided, jam is ready to serve.