4 cups Mayhaw juice
1 (1.75 oz) box sure-jell pectin
5 ¼ cups granulated sugar
4 (8 oz) half-pint jars with lids and bands
Preparing Mayhaw berries:
Remove stems and rinse berries. Place in a large pot, add just enough water to cover the berries. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Gently crush cooked berries, set aside to cool. When cooled, pour juice through a mesh strainer over a large bowl. Place the berries in a large cheesecloth and gently press juice from berries. Strain juice once more through cheesecloth. Can refrigerate or freeze until ready to use.
Instructions for jelly:
Measure 4 cups prepared juice into large pot (6 - 8 quart). Gradually stir in pectin. Over high heat, stirring constantly with rubber spatula, bring mixture to a full rolling boil that can’t be stirred down. Slowly add in sugar and stir to dissolve. Return to a full boil. Boil hard for 2 minutes stirring constantly. Remove from heat and skim off foam from top. Ladle jelly into sterile jars, wipe rims and apply bands.
Water bath:
Place jars in canner or pot, cover the jars with hot water by 1 to 2 inches. Bring water to boil. Process for 10 minutes. Remove jars and place upright to cool completely.
Note: Jelly made with pectin needs to fully cool before it jells completely. Allow your jelly to sit out for at least 24 hours before opening to use.
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