Step 1

Get ready for your "jam session." Assemble everything you need before you begin! Read the instructions carefully.

Step 2

Choose a tall stockpot to cook jam in. It must be defrosted and mashed up a little if frozen fruit is used. It's up to you how chunky you want to leave the fruit.

Step 3

After filling them, you'll need a second tall pot of water deep enough to cover the jars by one inch for the boiling water bath. Start it now. Put flats (lids) in a bowl of very hot water, ready to use. Add a tablespoon or so of vinegar to the water in the stockpot so lime doesn't form on jars.

Step 4

Jars are fine if you've run them through a dishwasher on a hot cycle. Assemble a canning funnel, sterilized jars, jar lifter, flats, rings, and a clean, damp dishcloth for wiping rims. Lay a thick bath towel on the area where you'll fill your jars.

Step 5

Now, combine fruit, pectin, and butter in the stockpot. Bring to a boil.

Step 6

Next, add sugar all at once, and keep cooking and stirring until the mixture reaches such a boiling point that it cannot be "stirred down." You do not need a thermometer.

Step 7

Keep cooking for one minute; set a timer! The jam will be HOT! Use a very long wooden spoon to keep stirring, or wear an oven mitt on your stirring hand! Remember: The jam will be HOT!

Step 8

Remove from heat. Put the pot of jam on a heatproof cutting board or trivet. It's hot!

Step 9

Ladle jam into sterilized jars with a canning funnel. Leave about 1/2" headspace. Wipe the rim of each jar with a clean, damp cloth. Check for any nicks on the jar rim with your fingertip. Do not use it if a nick is present. Put on the flat lid and ring. Tighten by hand.

Step 10

Put jars in a boiling water bath and process for 10 minutes. Remove jars from the water bath onto a rack or towel-covered surface using the jar lifter. Allow them to sit without moving them until cool. You'll hear the distinctive "ping" sound as the jars seal.

Step 11

If one does not seal, refrigerate and use it within about a month. Trust me; this will not be hard to do!