cranberry jelly

I love being an Activity Day leader and getting to do fun activities with the 8 to 12-year old girls at church.  We're going to make jelly at our next activity so I experimented with cranberry jelly since Thanksgiving is just around the corner.  My kids were my samplers and they gave it a two thumbs up.  We went through a whole lot of toast yesterday afternoon!

cranberry jelly (Kraft recipes) 
4 cups (1 quart) cranberry juice cocktail
1 box pectin
1/2 teaspoon butter
4 1/2 cups sugar

Prepare jars and keep warm until ready to use.
Measure juice into a 6- or 8-quart saucepot.  Stir in pectin.  Add butter to reduce foaming.  Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.  Stir in sugar.  Return to a full rolling boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8" of tops.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.  Process 5 minutes.  Remove jars and place upright on a towel to cool completely.  After jars cool, check seals by pressing middles of lids with finger.  If lids spring back, lids are not sealed and refrigeration is necessary.