Blue Ribbon Strawberry Jam

Prepare canner for hot water bath. Wash canning jars in dishwasher on hot. Wash two piece lids and place in a bowl of very hot water.

Wash, sort and stem strawberries. Slice into quarters and crush with a potato masher. Measure fruit and place in a large 6-8 quart sauce pan. Add pectin and butter. Cook over medium high heat, bringing to a full boil. Add sugar and mix well. Bring back to a full rolling boil, stirring consistently, for one minute.

Fill hot jars, leaving 1/4 inch headspace. Wipe rim with damp cloth and attach 2 piece lids. Place in canning rack and gently lower into water. Cover and bring to a boil for 10 minutes. Remove jars from canner and place on a towel to cool.