Melt butter. Add celery and onion and sauté until crisp-tender.

Add broth, saving 1 cup to mix with the Clearjel.

Add the seasonings, lemon juice, and the reserved celery leaves.

Mix the Clearjel with the reserved broth.

Mix all ingredients and heat until it boils, stirring often.

Put in jars, leaving 1″ headspace after debubbling, and process in pressure canner for 45 minutes

at 10 lbs. pressure (adjust for altitude).