Strawberry Jelly - cooking recipe

Ingredients

3 3/4 cups strawberry juice (4 to 4 and 1/2 quarts)
1/4 cup fresh lemon juice
7 1/2 cups white sugar
1/2 teaspoon butter
2 (1 3/4 ounce) packages fruit pectin

Preparation

Prepare Strawberries-.
Place three layers of damp cheesecloth or a jelly bag in a medeium glass bowl.
Cap strawberries then crush.
Pour prepared berries in the cheesecloth or jelly bag.
Tie off cheesecloth and let hang over bowl for 3 hours, pressing gently if needed to get 3 and 3/4 cups juice.
Prepare waterbath canner, jars, lids and rings.
In an 8 quart saucepan add strawberry and lemon juice together.
Stir in lemon juice.
Add Butter.
Bring to a full, rolling boil stirring constantly.
Stir in pectin.
Return to full boil.
Boil 1 minute.
Remove from heat and ladle into clean, hot sterile jars.
Wipe rims, cap and seal.
Process 5 minutes in a boiling water bath.
Let stand on a rack or clean towel until cool-check seals.
Makes about 8 half pints.