Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large mixing bowl, coarsely crush the berries by hand using a potato masher, leaving a few whole berries or chunks. transfer to a slow cooker; add in the lemon juice and sprinkle with the pectin; let stand for 10 minutes. stir in the sugar; cover and cook on low for 2 1/2 hours, stirring twice during cooking. remove the lid, turn the temperature to high, and cook for 2 to 3 hours longer, until the jam reaches the desired consistency. ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool. store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 3 months.

Target recipe: melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired.