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PYRACANTHA JELLY 
4 1/2 c. nearly ripe pyracantha berries
5 c. water

Combine and cook in lightly covered saucepan over low heat for about 50 minutes or until fruit is mushy. Mash berries, then strain through a jelly bag. You should have two cups of juice. In a large saucepan, combine juice with:

3 tbsp. grapefruit juice
3 tbsp. lemon juice
1 c. sugar

Bring to a full rolling boil while stirring to dissolve sugar. Boil about ten minutes, then test for jelly stage. When two drops run together from the sides of a spoon and form one drop, remove jelly from stove, skim if necessary, and pour into sterilized jars. Cover top of jelly with a thin coating of paraffin to seal. Store in a dark place.
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