Strawberry Jam II

Directions

1. 1
   In an 8-quart pot, combine the berries, lemon juice, and sugar; cover and let stand for 2 hours.
2. 2
   Remove cover; place pot over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
3. 3
   Stir in the butter; increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.
4. 4
   Stir in the liquid pectin; return mixture to a full boil, stirring constantly.
5. 5
   Boil, stirring constantly, for 1 minute.
6. 6
   Remove pan from heat; skim off any foam.
7. 7
   To prevent the jam from separating in the jars, let jam cool 5 minutes before filling the jars.
8. 8
   Gently stir jam every minute or so to distribute fruit.
9. 9
   Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace.
10. 10
    Wipe the jar rims and threads with a clean, damp cloth.
11. 11
    Cover with hot lids and apply screw rings.
12. 12
    Process half-pint jars in a 200F water bath for 10 minutes, pint jars for 15 minutes.