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1
Bring boiling-water canner, half-full with water, to simmer.
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2
Wash jars and screw bands in hot, soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain well before filling.
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6
Place cranberries and water in large saucepan.
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7
Bring to boil.
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8
Reduce heat to low; cover and simmer 10 minutes.
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9
Pour mixture into 6- or 8-quart saucepot.
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10
Stir in walnuts.
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11
Stir sugar into prepared fruit in saucepot.
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12
Add butter to reduce foaming, if desired.
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13
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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14
Stir in pectin quickly.
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15
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
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16
Remove from heat.
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17
Skim off any foam with metal spoon.
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18
Ladle quickly into prepared jars, filling to within 1/4 inch of tops.
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19
Wipe jar rims and threads.
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20
Cover with two-piece lids.
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21
Screw bands tightly.
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22
Place jars on elevated rack in canner.
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23
Lower rack into canner.
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24
Water must cover jars by 1 to 2 inches; add boiling water if needed.
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25
Cover; bring water to gentle boil.
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26
Process 10 minutes.
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27
Remove jars and place upright on a towel to cool completely.
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28
After jars cool, check seals by pressing middle of lid with finger.
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29
(If lid springs back, lid is not sealed and refrigeration is necessary.)
