Sterilize your jars & rings in canner bring to a boil.

While jars are heating prepare your jam.

In a large, non-reactive pot (stainless steel or enameled cast iron), place your berries.

Turn on heat and mash berries with potato masher

Add the butter, this is optional but I find that it helps the berries foam less.

Add the pectin and sugar to the fruit pulp and bring to boil. Stir frequently.

Let it boil vigorously for at least five minutes to activate the pectin.

Reduce heat but keep at a slow boil, stirring frequently

Slow boil for about 15-20 minutes or until jam thickens

Before removing from the heat, check the set using the plate test to ensure that the jam will firm up when cool.

Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for five minutes. (see Boiling Water Canning for additional instructions)

Turn off canner, and let the jars cool for at least 10 minutes.

Remove from canner and allow the jars to completely cool on a dishtowel-lined counter top.

Once the jars are cool, check the seals, label them

Store in cool dark place

Enjoy your jam all year long