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MAYHAW JELLY | |
4 c. juice 1 box pectin 5 c. sugar TO PREPARE JUICE: Sort and wash fully ripe mayhaw. Crush fruit, add water, cover, and bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice. TO MAKE JELLY: Measure juice into a kettle. Bring to a boil, add pectin and stir well. Bring back to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly. Pour jelly immediately into hot sterile canning jars to 1/4 inch from top. Seal and process 5 minutes in a boiling water bath. Makes 6 (1/2 pint) jars. |
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