Step 1

Sprinkle the gelatin over the lemon juice to bloom.

Step 2

In a small sauce pan over medium heat, combine the strawberries, Sukrin :1 and water. Stir to combine. Bring the strawberries up to a simmer then turn the heat to low and simmer for 20 minutes.

Step 3

Tear the bloomed gelatin into small pieces and stir into the strawberries to melt. Turn off the heat and adjust sweetness. Let cool.

Step 4

Spoon the strawberry jelly into a clean jar, cover and refrigerate. Use within 2-3 weeks. Can be frozen and thawed in the refrigerator before using.

Step 5

Makes 1 cup yielding 16 servings, 1 tablespoon each at 0.85 g NET CARBS.