Fireweed Jelly & Nasturtium Jelly Recipe

I have always wanted to make Fireweed Jelly and this year it finally happened. I had so much fun that I didn't stop there I decided to make Nasturtium Jelly. The results above are beautiful and tasty. The middle jar is the Nasturtium Jelly. My friend Martha had me over to her house while she made it this summer so I could see how it was done. So I picked fireweed that was growing between our raspberries and here it is in the pot and after in its jars.
Fireweed or Nasturtium Jelly Recipe: (Follow the Mint Jelly Recipe from your SureJell Pack)
4 cups Fireweed OR Nasturtium infusion (2 cups firmly packed flowers) 4-1/2 cups water 1 box SURE-JELL Fruit Pectin 1/2 tsp. butter or margarine 5 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
WASH Place flowers in large saucepan; add water. Bring to boil on medium-high heat. Remove from heat; cover and let stand 10 min. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed, hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups strained infusion into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.) Stir in food coloring.
STIR pectin into infusion in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on 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.)
ENJOY! This jelly has a light honey flavor and is a beautiful color.