Strawberry-Thyme Jam

• 5 cups crushed strawberries (about 3 pounds)
• 1/2 teaspoon butter
• 1 package (1-3/4 ounces) powdered fruit pectin
• 7 cups sugar
• 1 tablespoon minced fresh thyme

1. In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Immediately stir in thyme.
2. Remove from the heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

crushed strawberries, butter, powdered fruit pectin, sugar, thyme

Taken from www.tasteofhome.com/recipes/strawberry-thyme-jam/ (may not work)