Low-sugar refrigerator strawberry jam

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LOW-SUGAR REFRIGERATOR STRAWBERRY JAM
  Categories: Desserts, Jams
       Yield: 6 servings
  
       4 c  Sliced strawberries
     1/3 c  Sugar
       2 tb Lemon juice
       1    Envelope unflavored gelatin
     1/2 c  Water
  
   1.   In a medium saucepan, combine strawberries, sugar
   and lemon juice. Heat 5 minutes, crushing the berries
   slightly. Bring to a boil; boll rapidly, stirring
   constantly, 3 minutes.
   
   2.   In a small bowl, sprinkle unflavored gelatin over
   cold water.  Let stand 1 minute.  Add to strawberry
   mixture and heat, stirring until gelatin is completely
   dissolved, about 3 minutes.
   
   3.   Let jam stand 5 minutes, skiing off foam with a
   spoon. Ladle into jars.  Cover and cool slightly
   before storing in the refrigerator for several weeks
   or in the freezer for longer storage.
   
   If cooked jam does not set 24 hours after processing
   there are steps that can be taken to solve the
   problem.  The Department of Agriculture Home and
   Garden Bulletin No.  56 states:
   
   Soft jams made with regular pectin can sometimes be
   improved by recooking according to the following
   directions.  It is best to recook only 4 to 6 cup of
   jelly or jam at one time.
   
   To remake with powdered pectin: Measure the jam to be
   recooked.  For each quart of jelly or jam, measure 1/@
   cup sugar, 1/4 cup water and 4 tsp powdered pectin.
   Mix the pectin and water and bring to boiling,
   stirring constantly to prevent.scorching.  Add the jam
   and sugar. Stir thoroughly. Bring to a full rolling
   boil over high heat, stirring constantly. Boil mixture
   hard for 1/2 minute. Remove jam from the heat; skim
   off foam. Ladle into hot sterilized jars.  Adjust lids
   and screw bands and process in a boiling water bath
   for 5 minutes. Start counting time when water comes to
   a boil.
   
   To remake with liquid pectin: Measure the jam to be
   recooked.  For each quart of jam, measure 3/4 cup
   sugar, 2 Tbsp lemon juice and 2 Tbsp liquid pectin.
   Bring jam to boiling over high heat.  Quickly add the
   sugar, lemon juice and pectin and bring to a full
   rolling boil; stir constantly. Boil mixture hard for 1
   minute.  Remove jam from the heat; skim off foam.
   Ladle into hot sterilized jars.  Adjust lids and screw
   bands and process in a boiling water bath for 5
   minutes.  Start counting time when water comes to a
   boil.  If there are problems with the Sure-Jell One
   Step (Fruit Pectin-Sugar Mix), call General Foods
   toll- free number, 1-800-431-1001, from 6 am to 1 pm
   Seattle time.
  
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