• Wash jars, lids and bands in hot, soapy water. Rinse well and dry lids and bands, set aside until needed.
• Heat home canning jars in hot water, not boiling, until ready for use. Fill a large saucepan or stockpot half-way with water. Place jars in water (filling jars with water from the saucepan will prevent flotation). Bring to a simmer over medium heat. Keep jars hot until ready for use. You may also use a dishwasher to wash and heat jars.
• Prepare the boiling water bath canner by filling it half-full with water and keep water at a simmer while covered with lid until you are ready to process your filled jars. Be sure your rack in resting on the rim of the canner or on the bottom, depending on the type of rack you are using. You don't necessarily need to purchase a boiling water bath canner if you don't already have one at home. Most kitchens have pots that can double as boiling water bath canners. A boiling water bath canner is simply a large, deep saucepot equipped with a lid and a rack. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on. If you donâ??t have a rack designed for home preserving, use a cake cooling rack.

FOR THE PRESERVES

• In a large bowl, combine the strawberries with the lemon juice, stirring gently to coat the berries with juice.
• In a 8-quart stock pot, alternately layer the strawberries and the sugar, don't make your layers to large, you want the berries to have lots of contact with the sugar. Cover and let stand 4- 5 hours.
• Remove the cover from the pot with the berries and sugar. Over medium-low heat gradually heat the berry-sugar mixture while stirring constantly and gently. Heat and stir until the sugar is dissolved.
• Stir in the butter (this helps prevent foaming) and increase the heat to medium-high, bring the mixture to a boil. Reduce heat and maintain the gentle boil for 10 minutes, stirring occasionally to prevent sticking.
• Increase the heat to medium-high. Bring the strawberry mixture to a full rolling boil, stirring constantly and gently. Stir in the liquid pectin, and return the mixture to a rolling boil for 1 minute.
• Remove pan from heat and skim off any foam that developed while boiling.
• Allow the preserves to cool for 5 minutes. this cooling period prevents floating fruit in jars.
• Gently stir the preserves to distribute the strawberries throughout. Ladle the preserves into prepared hot jars, leaving 1/4 inch of headspace . Wipe the threads and rims of the jars with a clean, damp cloth. Cover with lids and apply screw on lid bands.

PROCESS THE JARS FOR STORAGE

• Place filled jars in the canner until all of the preserves have been put into jars or canner is full. Lower rack with jars into water. Make sure water covers jars by 1 to 2 inches.
• Place the lid on the canner, and then bring the water to a full boil. Boil hard 10 minutes for half-pint jars, or 15 minutes if you use pint jars.
• Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes.
• Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
• After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your strawberry preserves to enjoy all year.