Cut strawberries in half; crush using a potato masher or food processor. Place exactly 3 cups of crushed strawberries in a large saucepan; stir in water. Gradually add gelatin, stirring until blended.

Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add Splenda Granulated, stirring until sweetener is dissolved. Skim off any foam with metal spoon. Allow to stand for 5 minutes to minimize separation of fruit and liquid.

Ladle hot jam into glass jars to the brim. Screw the lids on tightly and turn the jars upside-down until cold. After jars cool, It must be kept in the fridge and used within 2 weeks of making it.