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Export 2 ingredients for grocery delivery
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.
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