- 32 ounces (4 cups) of diced strawberries (makes 2 16-ounce jars) - 1 cup low carb sugar (Swerve, Lakanto Monkfruit or you can use sugar if not doing low carb) - 1 cup water - 4 tbsp lemon juice - 3 tsp Knox Gelatin Powder

1. Sprinkle the gelatin over the lemon juice to bloom. 2. In a small sauce pan over medium heat, combine the strawberries, your low carb sugar of choice and water. Stir to combine. Bring the strawberries up to a simmer then turn the heat to low and simmer for 20 minutes. 3. Tear the bloomed gelatin into small pieces and stir into the strawberries to melt. Turn off the heat and adjust sweetness. Let cool. 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. (If placing directly into the freezer, let cool before you place in the freezer.)