If you are lucky enough to find a mayhaw bush loaded with luscious red berries, pick a batch of the very nicest ones. Take them home and wash them up. About six cups of water are needed to cover two quarts of mayhaws.
Put them in a large pot, add the water, bring to a boil and cook for thirty minutes, or so. Press the berries in a colander using a big wooden spoon, and then strain the juice through damp cheesecloth. Now you are ready to make the jelly.
5 cups of the mayhaw juice you just extracted
7 cups sugar, preferably cane
1 box of pectin, powered
Mix the juice in a large saucepan with the pectin until it is completely dissolved then place on the fire. When the juice reaches a rolling boil, add the sugar, return to a boil and continue boiling for five minutes.
Remove from heat and skim the foam with a metal spoon. Skim again after placing juice in clean, sterilized jars. Seal jars and place in boiling water for fifteen minutes. When you finish, you will have eight or so jars of the best jelly you ever tasted.