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LC (Diabetic) Strawberry Preserves

List of Ingredients




6 cups fresh strawberries -- whole, hulled
6 cups splenda
4 tablespoons fresh lemon juice

Recipe



-Place the strawberries in a colander and immerse it in enough boiling water to cover the strawberries.
-Let them remain immersed for 1minute.
-This makes them better able to absorb the sweetner.
-Drain the strawberries well.
-Place the berries in a 6 to 8 pan and add half the splenda and the lemon juice.
- Bring to a rolling boil (a boil that cannot be stirred down) and boil for 3 minutes.
- Remove from the heat and skim any foam off the surface.
- Add the remaining splenda and boil another 3 minutes.
-Remove from the heat and skim.
-Allow to stand overnight in the fridge, pushing the berries down into the syrup occasionally.
-The berries should absorb some of the syrup and become plump.
- If the syrup is too runny due to strawberries with a high water content, you will want to boil them again for 1 minute.
-After the strawberries have cooled store them in hot sterilized jars & process in a boiling water bath canner for 5 minutes.Remove from canner & let cool for 24 hours, label jars & store in a cool place.
-Yields approximately 4 cups of preserves or 4 half pint jars