Ok.....break it down for me.... when I make jam, I check for stems and leaves, then put the berries in the food processor, and then cook them. Are you saying you do it the other way around for butter?
What are the ratios? I have sugar and honey right now, which do you prefer? How long should I expect to them to need to cook? And they go into the water bath after you jar to seal it and then they can stay at room temperature, yes?
Fun....I learn SO much on GCM