2 lbs fresh strawberries
1.75 oz pectin
1/2 tsp butter
5 1/2 cups sugar
1. Place 1 cup of berries in a heavy pot. Use a potato masher to crush berries. Continue adding berries and crushing them until you have 5 cups crushed berries. Stir in pectin and butter. Bring to a full boil, stirring constantly.
2. Add sugar and return to a full boil for 1 minute, stirring constantly. Remove from heat.
3. Ladle immediately into hot, sterilized pint canning jars, leaving a 1/4 inch headspace. Wipe jars rims; adjust lids. Process filled jars in a boiling-water pot for 5 minutes (start timing when water returns to a boil).
FYI- As the jam cools, turn the jars occasionally, top to bottom, to help evenly distribute the fruit and prevent the fruit from floating to the top of the jars. Store upright, however, to protect the seal.