We don't like to use much sugar because we enjoy the natural sweetness of the berries, but if you prefer you can add up to another 1/4 c. of sugar to this recipe.
1 pound fresh strawberries
1/2 cup sugar
2 tablespoons fresh lemon juice
2 packages (1/4 ounce each) unflavored gelatin (I use Knox Brand)
Hull and quarter 1 pound of the strawberries (or 1 pound washed blackberries or raspberries, etc); combine in a medium bowl with sugar and lemon juice. Set aside, stirring occasionally, about 10 minutes.
Place 1 cup cold water in a small saucepan; sprinkle gelatin over water. Let stand at least 5 minutes to soften.
In a blender, puree the sugared berries. If you prefer a smooth jello (like store-bought) strain the puree through a fine-mesh sieve into a large measuring cup. Add just enough water to strained juice to measure a total of 3 cups liquid. Set aside. If you don't mind a bit of texture of the fruit, Don't strain it, just add enough water to bring the total to 3 cups of liquid.
Heat softened gelatin over medium-high, just until it begins to bubble around the edges and gelatin has dissolved (do
Divide the gelatin among four serving glasses, we like to use solo clear cups. Chill until firm, 3 to 4 hours. Serve with a dollop of fresh whipped cream or a couple sliced berries on top.