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
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.