Recipe - Strawberry Jelly - No Sugar

1 qt Whole strawberries
15 pack Equal or to taste
1 cup Strawberry kiwi diet snapple
1 pack No sugar fruit pectin
1 cup Water

Here is another jelly recipe. I prefer it because you can freeze it and it
makes a lot more in a batch. I got it from a recipe insert in the fruit
pectin. Since this uses no sugar, it makes a softer jell than most jams. If
you can have sugar, add 1/8 C. sugar and 8 pkg. equal in place of the 15
pkg., equal. The sugar will improve the color of the finished jelly. If you
want to use all sugar, you can use up to 3 C. but I don't think it needs
that much

Crush strawberries in small layer to make 2 Cups. Mix in snapple and
sweetener. With a wire whisk, slowly mix pectin with water. (Do not pour
pectin into water all at once.) On a medhigh burner heat pectin mixture to
boiling stirring constantly. Boil 1 minute. In a large bowl, gradually mix
strawberry mixture into pectin. Make sure it is well combined. Pour into
One half C. freezer jars or plastic containers. Chill in refrigerator 1224
hours until gelled and then freeze. Will keep up to 3 weeks in the
refrigerator. Posted to JEWISHFOOD digest V97 #204 by dylyn@juno.com
(Lorri Shapiro) on Jun 27, 1997