Wash and clean the mason jars and the lids before use. Keep them warm.
Cook the Florida strawberries with the lime juice and the lime zest in a saucepan blend the fully cooked fruit using an immersion blender or a stand-up blender.
Add the cooked strawberries blend to the pot and place in the stove to continue the cooking process. Add some butter to reduce foaming.
Bring mixture to a full rolling boil on high heat and continue stirring. Add the sugar, stir to combine and boil for another minute. Do not diminish the amount of sugar as the pectin won't set. Then add fruit pectin and stir well if any foams forms remove with a spoon.
Ladle the jam immediately into the warm sterilized jars and fill within 1/4 inch of top. Clean the rims of the jars with a clean paper towel and place the two lids.
Make sure the water bath is hot before starting the sealing process. Place the jars on the elevated rack included in the canning pot. Lower the rack into the boiling water making sure the water covers the jars at least 2 inches. Boil for 10-15 minutes. Remove the jars using the proper utensil and place upright on a towel to cool completely.
After doing this you will start hearing the lid popping, that means the process was successful, and the jars are sealed.
Store the unopened jars in a cool, dry, dark place up to six to 12 months. Opened jars may last up to three weeks inside the fridge.
Follow the instructions and do not lower the amount of sugar as that might affect the setting of the fruit pectin.
Recipe makes four 16oz jars
Make sure jars have sealed correctly to avoid jams to go bad.
Unsealed jars must be kept under refrigeration.
Use common sense and follow proper safety measures as working without water and hot jams can cause accidents and burns.