Strawberry Jam

3 quarts fresh strawberries, hulled
1 1¾ ounce package regular powdered fruit pectin
½ teas. Butter
7 cups Sugar

Place 1 cup of strawberries in an 8-quart heavy kettle. Crush berries. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin and butter. Heat on high, stirring constantly, until mixture comes to a full rolling boil. Add sugar all at once. Return to boiling; boil q minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.

Ladle at once into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; Cool on racks. Makes about 7 half-pints.

For Dairy Free utilize Dairy Free Butter (I use Best Life)