Step 1

Wash and drain the strawberries. Then remove the stem and cut strawberries in half and place in a large bowl. Use a potato masher to crush.

Step 2

Measure 3 cups of crushed strawberries and place in a large stockpot. Add water and pectin to the pot and stir until pectin dissolves. Let sit undisturbed for 10 minutes.

Step 3

Turn the burner on medium-high heat and bring mixture to a complete rolling boil. Boil for 1 minute, stirring constantly. Remove the pot from the heat and stir in the Splenda, stirring until the powder completely dissolves.

Step 4

Use a spoon to remove any foam that has settled to the top of the jam.

Step 5

Ladle into freezer safe jars, leaving 1/2 inch of headspace to allow for adequate expansion when frozen.