Pindo Palm Jelly: Take 2

Today I am going to attempt the pindo jelly again. This time I am going to follow these directions:

Palm Fruit Jelly
5 cups juice (see cook's note)
Juice of 1 lemon
1 box Sure-Jell fruit pectin
5 cups sugar
1/2 teaspoon butter, to prevent foaming

Cook's note: Gather fruit when the first fruit begins to fall from the tree, Chris says. People are happy for you to take it, especially if you give them a jar of jelly in return. I collect it in a plastic clothes basket and let the fruit ripen outdoors until it begins to fall off the stalk, usually in a day or two. I covered it with screening this year to keep flies away! Edit: I used a little more than what is pictured and came up with just at 5 cups of juice. Whew!

Rinse the fruit thoroughly; it is not necessary to remove the 'caps' on the fruit as they will cook off. EDIT: I removed the caps and pits, as the pits may change flavor and texture. Fill a large pot with the fruit leaving several inches at the top. Cover the fruit with water, bring it to a boil, and then cook at medium for 1 hour uncovered. Let the fruit cool down for an hour. To collect the juice: Scoop portions of fruit and juice into a jelly bag over another container and squeeze the bag to get the juice, some of it will appear thick, and then discard the pits. (This is the messy part). You may notice that your juice may vary in thickness, and you can combine all of it and stir to get a more homogenous batch before you begin the jelly making. As I measure for each batch, I sieve it through a handkerchief. (clean and free of hair or fuzz) to remove any small bits of pulp.
To make jelly: In large pot (pasta size) combine palm juice and lemon juice, and stir in box of pectin, using a whisk. Heat to a boil and stir in sugar and butter. Bring mixture back to a boil and turn heat down to medium high and continue to cook for 13-15 minutes. Monitor closely so that it does not boil over. Palm jelly requires longer cooking time than other jelly.

Pour jelly into half-pint sterilized canning jars, leaving 1/4 inch headspace, and process for 5 minutes.

*except I am going to remove the pits from the fruit (which is a bit difficult as the pulp clings to the pits securely) before I boil them for juice. I read that the pit may secret an oil substance that makes the fruit more difficult to gel, perhaps it is because of the fruit's naturally high content of pectin that the pit's job is to keep the fruit from becoming a jellyball on the frond. That would be Willy Wonka-esque!

Success!

My jelly has jelled successfully! The recipe calls for a juice of one lemon, one lemon equals about 2 tablespoons juice. i only had 1 tbs, but that didn't cause a problem. This batched turned out more orange than yellow color the last batch was.
There is another frond ripening today~ so beginning tomorrow I will collect the fruits to make more batches. I hope to sell them at the next festival I attend.