Mayhaw Jelly
- 1 box Sure-Jell (Pectin, 1.75 Ounce Box)
- 4 cups Mayhaw Juice
- 1 teaspoon Butter
- 5 cups Sugar
- 4 whole To 5 Whole Canning Jar Sets (pint Jars And 2-piece Lids)
- Fill a stockpot or canner half full with water and simmer.
- Wash jars and bands in hot soapy water, rinse with warm water. Pour some boiling water over the flat lids in a saucepan; let stand in hot water until ready to use. Drain jars well before filling.
- In a 5 -7 quart saucepan stir 1 box/packet Sure-Jell/pectin into 4 cups Mayhaw Juice, adding 1 teaspoon of butter to reduce foaming. Bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in 5 cups sugar and return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a spoon.
- Immediately ladle the mixture into prepared jars, filling to 1/8" below the tops. Wipe jar rims and threads. Cover with the 2 piece lids (the bands and the flat top) and screw the lids on tightly. Place jars in canner/stockpot. Make sure to cover jars with water at least 1-2 inches over the tops (add boiling water if necessary). Cover and bring to a gentle boil. Process 5 minutes.
- Remove jars and place upright on a towel and allow to cool completely. After jars cool, check seals by pressing middle of lids with finger. If lids spring back, lids are not sealed; either reprocess or store in refrigerator to consume immediately.
- This makes approximately 4-5 pints of jelly.
mayhaw juice, butter, sugar, canning
Taken from tastykitchen.com/recipes/canning/mayhaw-jelly/ (may not work)