5 cups of ripe strawberries, crushed
7 3/4 cups of sugar
1 (3oz) pack of pectin
3/4 tsp of unsalted butter
3 tbsp of lemon juice
Combine the strawberries, lemon juice and half the sugar in a pan and let stand for 1 hour.
After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
Bring the mix to a boil for two minutes.
Remove the pan from the flame and skim off any foam that accumulates.
Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam.
Add the butter and bring the mixture to a boil again.
Add the pectin and stir constantly.
Boil for 1 minute.
Skim off the foam.
Allow the jam to cool for 7 minutes before adding it to canning jars.
Close the jars and bath them in 250-degree water for 10 minutes to create a seal.