Prepare the canner and sanitize the jars, lids and screw bands.

Stir the fruit and lemon juice together and pour into a large, heavy bottomed sauce pot.

Stir in the pectin, and add the butter. Turn the burner to high heat and bring the mixture to a full boil, stirring constantly. Add the sugar and stir it constantly to dissolve. Return the mixture to a full boil and boil for 4 minutes, stirring constantly. Remove the pot from the heat, and skim off any foam that has risen to the surface.

Ladle the jam into the prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads with a clean damp cloth. Cover with the two-piece lids and screw the bands on tightly.

Process according to your canner’s directions; I processed mine for about ten minutes. Remove the jars and transfer to a wire rack to cool completely.

When the jars cool to room temperature, check the seals by pressing the middle of the lid. The lids shouldn’t ‘give,’ but if one springs back don’t worry; just move this jar to the refrigerator and plan to use the jam in the next week or so.

Store the jam jars in a cool, dark place. This recipe makes about 7 cups of jam.