Strawberry Jam II

• 4 cups hulled crushed ripe strawberries (about 2 quarts whole berries)
• 2 tablespoons strained fresh lemon juice
• 7 cups sugar
• 12 teaspoon unsalted butter (this is correct)
• 1 (3 ounce) envelope liquid pectin

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

strawberries, lemon juice, sugar, unsalted butter, liquid pectin

Taken from www.food.com/recipe/strawberry-jam-ii-290559 (may not work)