Quick Strawberry Jam

Taken from Martha Stewart's website http://www.marthastewart.com/335256/quick-strawberry-jam?center=276955&gallery=275333&slide=264063

Yield Makes 1 3/4 cups

Ingredients
1 quart hulled strawberries
1/2 cup sugar
2 tablespoons fresh lemon juice

Directions

In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days)


**I'd like to note that if you don't want the jam to sweet you can substitute the sugar for splenda or whatever other sugar substitute you have.