Mayhaw Jelly - juice

Method

• 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.