Wash and stem berries. Crush them in small amounts at a time. Measure out 5 cups of the crushed berries and place in saucepan or large pot. Measure out sugar and place in separate bowl. To berries in pot, add pectin and 1/2 tsp butter. Bring mixture to a full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit. Bring to full rolling boil, stirring constantly, then continue to boil for 1 full minute (keep stirring). Remove from heat, skim off foam, and fill hot, sterile jars to within 1/4 inch of top. Wipe jar rims and threads and cover quickly with lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals. OR, use waterbath process as recommended by the USDA.

Wash and stem berries. Crush them in small amounts at a time. Measure out 2 cups of crushed berries ino a large bowl. Measure out sugar and stir into berries. Set aside for 10 minutes. Mix 3/4 cup water and pectin in a small pan. Bring to a full rolling boil over high heat while stirring constantly. Continue boiling for 1 full minute (keep stirring). Remove from heat and stir pectin mixture into fruit mixture. Stir constantly for 3 minutes. Fill all containers immediately to 1/2 inch of tops. Wipe off top edge of containers and quickly cover with lids. Let stand at room temp for 24 hours. Store in freezer till opened. After opening, store in fridge up to 3 weeks.

Wash and stem berries. Pack whole berries on the bottom of a saucepan, covering each layer with sugar. Bring mixture to a quick boil. Remove from heat, set aside to cool to room temp for 3 to 4 hours, keeping covered. Place fruit over a high heat and bring to a boil for a full 2 minutes. Stir gently. Remove from heat and gently spoon into hot, sterile jelly jars and seal. Be certain you cover the fruit with the sauce or the berries will get dry in the jars.

Wash rhubarb and cut into small sections. Measure out 1/2 quart. Place into a saucepan and cover with sugar. Allow mix to stand overnight (covered). The next day, place pan over heat and bring to a boil. Add strawberries and simmer for 15 minutes, stirring occasionally. Spoon into hot, sterile jelly jars and seal.

Wash and stem berries, then place in saucepan, stoneware, or porcelain container. Cover each layer with a little ground cinnamon and ground cloves. In a separate saucepan bring vinegar and sugar to a boil. Pour syrup over berries, cover, and allow to stand overnight. The next day, drain off the syrup into a saucepan and bring to a boil. Combine hot syrup with the berries and bring to a boil for 10 minutes. When ready, spoon the cooked fruit into hot, sterile jelly jars, being sure to cover fruit with the syrup. Seal.

Wash and stem berries. Place in a saucepan. In a separate pan, combine sugar, vinegar, water and spices. Bring to a boil and cook for 5 to 6 minutes. Add the berries and bring to a boil. Discard spices if desired. Spoon berries into hot, sterile jars and cover with the spicy syrup and seal. Allow to age for 5 to 6 weeks before serving.