Total Time
Prep 5 mins
Cook 15 mins

I found this on the web someplace and I tried this one and it came out fine. makes a great sugar free jam, and is delicious as a sauce.Time is guess work... don't know for sure.And serving size of course, is impossible to guess at, so I am guessing at the number of containers, since it depends on the size you use.

Ingredients Nutrition


  1. Combine lemon juice, water, gelatin and cornstarch in a saucepan.
  2. Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture.
  3. Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes.
  4. (Other fruit may take longer.) Remove from heat and add sugar substitute.
  5. Pour into heat proof jars and cover. Let set at room temperature until cooled.
  6. Store in refrigerator or freeze.


Most Helpful

Made this with strawberries & now can hardly wait for the local berries to be in season! Wasn't quite as thick as I thought it would be, but another time I might just boost the amount of gelatin! Still, this first batch makes for a great topping, whether on yogurt or cottage cheese or pound cake, or . . . . Definitely a winner! [Made & reviewed in Healthy Choices ABC Tag]

Sydney Mike April 08, 2011

Excellant freezer jam, I used strawberries and will try some with blueberries. Lovely flavour and set beautifully! I just quartered the strawberries and left some small ones whole, we like our jam chunky and I only used about 3/4 cup of splenda. DH says as good as "Smuckers" !! Thanks for posting. august 12/09 wow this is great jam, have now made strawberry, blueberry and peach, they all turned out wonderful !!

Derf August 12, 2009

Very good! Not as thick as jelly, but perfect flavor. I used sugar instead of splenda and port wine flavor gelatin. I did not add the lemon.

rohanlori February 05, 2009

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