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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 jars well before filling.
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6
Crush berries thoroughly, 1 layer at a time.
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7
(Strain half the pulp to remove seeds, if desired.)
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8
Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt.
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9
saucepot.
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10
Combine 1/4 cup sugar and pectin.
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11
Add to fruit in saucepot; mix well.
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12
Add butter to reduce foaming.
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13
Bring 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 remaining 4-1/4 cups sugar.
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15
Return to full rolling boil; cook exactly 1 min., 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 immediately 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.
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25
Add boiling water, if necessary.)
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26
Cover; bring water to gentle boil.
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27
Process 10 min.
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28
Remove jars and place upright on a towel to cool completely.
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29
After jars cool, check seals by pressing middle of lids with finger.
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30
(If lids spring back, lids are not sealed and refrigeration is necessary.)
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31
Let prepared jars stand at room temperature 24 hours.
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32
Store unopened jams and jellies in cool, dry, dark place up to 1 year.
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33
Refrigerate opened jams and jellies up to 3 weeks.
