Step 1

Prepare the canner and sanitize the jars, lids and screw bands.

Step 2

Stir the fruit and lemon juice together and pour into a large, heavy bottomed sauce pot.

Step 3

Stir in the pectin, and add the butter. Turn the burner to high heat and bring the mixture to a full boil, stirring constantly. Add the sugar and stir it constantly to dissolve. Return the mixture to a full boil and boil for 4 minutes, stirring constantly. Remove the pot from the heat, and skim off any foam that has risen to the surface.

Step 4

Ladle the jam into the prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads with a clean damp cloth. Cover with the two-piece lids and screw the bands on tightly.

Step 5

Process according to your canner’s directions; I processed mine for about ten minutes. Remove the jars and transfer to a wire rack to cool completely.

Step 6

When the jars cool to room temperature, check the seals by pressing the middle of the lid. The lids shouldn’t ‘give,’ but if one springs back don’t worry; just move this jar to the refrigerator and plan to use the jam in the next week or so.

Step 7

Store the jam jars in a cool, dark place. This recipe makes about 7 cups of jam.