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If you make this jelly be sure to add some karo syrup . It makes it a little better
This should not be canned, but frozen. The butter added will put you at a risk for botulism. Nothing with butter may be safely canned. Contact your extension office if you need more info.
I had to tweak the recipe to get the right consistency. I added an extra 1/2 cup of butter and 1/2 to 3/4 cup of water. Once I did that it was like eating the inside of a pecan pie. MMMMMMM I also found this recipe only made 5 - 1/2 pints instead of the 7-8 pints the recipe states.
I followed the directions exactly, and ended up with a very hard, unable to dish out, "jam". I will have some very unhappy co-workers who were excited about getting this when I canned it. Also, the recipe shows makes 7-8 pints, I got 4 half pints.