Apple strawberry jelly

1 1/2 c  Unsweetened bottled apple
           -juice
      1 pt Fully ripe strawberries
  3 1/2 c  Granulated sugar
      1    Pouch liquid fruit pectin
 
  Pour apple juice into a preserving kettle or large saucepan.  Thoroughly
  crush the barries, using a potato masher, one layer at a time; measure 1/2
  cup prepared berries; add to apple juice; add sugar.  Place pan over high
  heat; bring to boil, stirring continuously; at once, stir in liquid fruit
  pectin; bring to a full rolling boil; boil hard for 1 minutes,stirring
  continuously; remove kettle from heat.  Skim off foam with a metal spoon;
  pour quickly into hot sterilized jars, leaving 1/2 inch head space; seal
  with melted paraffin wax; cover with clean lids.  Stor in a cool, dark, dry
  place.
  
  **NOTE**  Bottled Strawberry cocktail can be substituted for the fresh
  strawberry juice, giving a slightly sweeter product.  Makes 3-1/2 cups.
  
  Origin:  Appeal (quarterly publication by Overwaitea Foods) Shared by:
  Sharon Stevens.