4 c. prepared mayhaw juice
5 1/2 c. sugar
1 box Sure Jell fruit pectin

Use fully ripe fruit. Wash and remove stems from mayhaw. Place in 6 or 8 quart boiler; cover with water and boil 15 to 20 minutes. Let cool. To extract juice, place prepared fruit in dampened jelly bag or several thicknesses of cheesecloth. Let drip, when dripping, gently squeeze or press bag.

Measure sugar and set aside. Measure juice and Sure Jell. Bring to a full boil over high heat, stirring constantly. At once, stir in sugar, stir and bring to a full rolling boil that cannot be stirred down; boil hard for 5 minutes, stirring constantly. Remove from heat, skim off foam with large metal spoon. Immediately put into hot jars and seal.