Makes approximately 8 eight ounce jars

Ingredients:

5 Cups (3 ½ pounds) of Strawberries

2 Tablespoons of freshly squeezed lemon juice

1 Box (1.75 oz or49 t0 57 g) powdered fruit pectin.

7 Cups sugar, divided

½ teaspoon Unsalted butter (optional)

Canning jars and lids 

Directions:

1. Prepare canning jars and lids per manufacturer instructions.  

2. In a stockpot combine strawberries and lemon juice.

3. In a small bowl, combine pectin and ¼ cup of the sugar.  Gradually stir in fruit.  Add butter.

4. Bring fruit mixture to a full rolling boil over medium-high heat, stirring constantly.  Gradually add  sugar and return to a full rolling boil,  Boil for 1 minute.

5. Remove pot from heat and skim off any foam.  Let jam cool in the pot for 5 minutes, stirring occasionally.

6. Ladle or use a small glass measuring cup as a dipper to fill jam into canning jars, leaving ¼ inch headspace.  Remove any air bubbles and wipe jar rims and threads with a clean, damp paper towel.  Screw on lids.

7. Place jars in a canner or large pot.  Place jars in water making sure they are covered by at least 1 inch of water.  Bring the pot to a gentle boil.  (Covering pot will expedite the boil) Process 4 oz and 8 oz for 10 minutes.  Process 1-pint jars for 15 minutes.  

8. Remove jars from the canner and place on a towel or wire rack to dry.  Let cool for 24 hours.  Check seals and wipe jars.  Store in a cool, dry, dark location.