Instructions: Mash strawberries to make 4 cups pulp. Combine strawberries and pectin in large saucepan. Let stand 10 minutes, stirring frequently. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute more.

Remove from heat; stir in Equal. Skim off foam, if necessary. Immediately fill containers, leaving 1/2-inch headspace. Seal and let stand at room temperature several hours or until set. Store up to 2 weeks in refrigerator or 6 months in freezer.

This recipe yields 4 half-pint jars.

Yield: 4 half-pints

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