2 3/4 cup Strawberry juice (cook 6 cups of strawberries with 4 cups of water bring to a boil and cook until strawberries turn almost white, sit a strainer on top of a bowl and pour strawberries into strainer, let set for 30 minutes. Do not mash on strawberries as this will make your juice cloudy.)
1 cup of Hibiscus water (put 1 cup of dried hibiscus flowers in a bowl pour 2 cups of boiling water over the top and let steep for at least 15 minutes, I do this the same time I strain the strawberries so mine steep for 30 minutes.)
4 1/2 cup sugar
1 TBS butter
1 box Sure-Jell
Directions:
1. Prepare lids and jars
2. Measure exact amount of prepared juice into 6 to 8 quart stockpot. (if necessary add up to 1/2 cup water ti get exact amount.). (If you prepare juice as I have stated above you should have enough juice to make 2 batches of jelly).
3. In separate bowl measure out exact amount of sugar.
4. to juice add butter and Sure-Jell to prepared juice in pan. Bring mixture to a rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
5. Add sugar to juice mixture in stockpot. Return to a full rolling boil; boil exactly 1 minute, stirring constantly. Remove from heat.
6. Ladle immediately into prepared jars, filling each to within 1/4 inch of top. Wipe jar rims and threads. Cover with two-pieced lids. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed). Cover, bring water to gentle boil. Process jellies for 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals b pressing centers of lids with finger, if lid springs back, lid is not sealed and refrigeration is necessary.
Let prepared jars stand at room temperature 24 hours. Store unopened jellies in cool, dry, dark place up to 18 months.
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