Mayhew Jelly 2

4 cups of prepared mayhaw juice
5 1/2 cups of sugar
1 box Sure Jell fruit pectin

Use fully ripe fruit. Wash and remove stems from mayhaw. Place in 6 or 8 quart boiler; cover with water and boil 15 to 20 minutes. Let cool. To extract juice, place prepared fruit in dampened jelly bag or several pieces of of cheesecloth. Let drip, when dripping, gently squeeze or press bag. Measure sugar and set aside. Measure juice and Sure Jell. Bring to a full boil over high heat, stirring constantly. At once, stir in sugar, stir and bring to a full rolling boil that cannot be stirred down; boil hard for 5 minutes, stirring constantly. Remove from heat, skim off foam with large metal spoon. Immediately put into hot jars and seal.

Mayhaw Jelly 3

6 cups of mayhaw juice
9 cups of sugar
1 package of Sure-Jell

Boil mayhaws, squeeze and strain through cloth. Mix juice and Sure-Jell in large boiler. Stir. Bring to a boil, add sugar. Continue to stir until rolling boil. Boil 1 minute, remove from heat, skim foam from top. Put in jars while hot.