Fill a hot water canner about 2/3 rds full with water and bring it to a boil.

Empty contents of the can into a 4 quart stockpot. 

Add 1 ½ cups of water and stir.

Add 4 pounds of sugar to the mixture and bring to a boil while continuously stirring to prevent burning.

Reduce heat, and maintain a low boil for another 15 minutes, stirring occasionally. 

Add a 1 tablespoon of butter during boiling to disperse foam if needed. 

Remove from heat.

Skim off any foam.

Test to see if it has “set” by spooning a bit onto a cold plate.  If it has formed a bit of a skin and started to give a bit like goopy Jell-O, you’re good to go, if not, cook for a bit longer.

Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.

If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps. 

Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}

Cover; bring water to a boil. Process 15 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours. 

For Weck jars, check to make sure your seal is pointing downwards. 

Remove rings or clamps and store jars in a cool dark place. 

Yields about {10} 1/2 pints or about {12} #902 Weck jars

After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.