Strawberry Jelly

• 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

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

strawberry juice, lemon juice, white sugar, butter

Taken from www.food.com/recipe/strawberry-jelly-198688 (may not work)