Ingredients

4 teaspoons unflavored gelatin
2 cups crushed berries (about 1 quart whole berries), reserve juice
1 1/2 tablespoons lemon juice (measure accurately for proper gel)
Enough artificial sweetener to equal 1 cup sugar (check package label, as sweeteners vary)

Directions

Soften gelatin in 1/2 cup of the juice from the crushed berries. Meanwhile heat the remaining 1 1/2 cups of crushed berries to boiling; remove from heat and add the softened gelatin (stir until dissolved). Add lemon juice and artificial sweetener; return to heat and bring it to a boil. Pour into hot sterilized jars that have two-piece screwband lids, leaving 1/8-inch head space; seal. Store in refrigerator and use within four weeks. Or, freeze for longer storage. Makes 1 pint.