Mayhaw Jelly - cooking recipe

Ingredients

4 c. juice
5 c. sugar
1 pkg. Sure-Jell

Preparation

Pick and wash mayhaws.
Put in a pot and cover the mayhaws with water and cook until tender, about 30 to 45 minutes.
Pour into jelly bag (flour sack bag, etc.) and squeeze.
Mayhaws may be cooked a second time, but combine your first cooking juice with the second cooking juice, if you do cook a second time.
Mix juice and Sure-Jell and a few drops of red food coloring and 1 teaspoon butter in a Dutch oven.
Bring to a full boil. Add sugar and return to hard boil and boil for 3 minutes (takes continual stirring).
Let stand for about a minute (can sterilize jars during that minute).
Skim and pour in sterilized jars and seal. Makes 7 (1/2) pints.