Rinse and hull strawberries. Crush strawberries with back of large wooden spoon or in blender. Pour water into small sauce pan and sprinkle gelatin over top. Let stand 1 minute. Heat over low heat 1 minute or until gelatin is completely dissolved. Remove from heat. Add strawberries and sweet-n-low. Mix well. Pour into 4 sterilized hot 8 oz. jars. Seal tightly and let cool. Freeze. Thaw before serving. Keep in refrigerator up to 2 weeks.
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