Mayhaw Jelly

Directions

1. 1
   Pick and wash mayhaws.
2. 2
   Put in a pot and cover the mayhaws with water and cook until tender, about 30 to 45 minutes.
3. 3
   Pour into jelly bag (flour sack bag, etc.) and squeeze.
4. 4
   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.
5. 5
   Mix juice and Sure-Jell and a few drops of red food coloring and 1 teaspoon butter in a Dutch oven.
6. 6
   Bring to a full boil. Add sugar and return to hard boil and boil for 3 minutes (takes continual stirring).
7. 7
   Let stand for about a minute (can sterilize jars during that minute).
8. 8
   Skim and pour in sterilized jars and seal. Makes 7 (1/2) pints.