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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain jars well before filling.
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6
Remove stems and blossom ends from mayhaws; place in large saucepan.
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7
Stir in water.
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8
Bring to boil.
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9
Reduce heat to low; cover and simmer 10 min., stirring occasionally.
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10
Crush cooked mayhaws.
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11
Place three layers of damp cheesecloth or jelly bag in large bowl.
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12
Pour prepared fruit into cheesecloth.
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13
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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14
Press gently.
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15
Measure exactly 5 cups juice into 6- or 8-qt.
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16
saucepot.
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17
(If needed, add up to 1/2 cup water for exact measure.)
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18
Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl.
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19
Add to juice in saucepot; mix well.
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20
Add butter to reduce foaming.
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21
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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22
Stir in remaining 2-3/4 cups sugar.
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23
Return to full rolling boil and boil exactly 1 min., stirring constantly.
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24
Remove from heat.
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25
Skim off any foam with metal spoon.
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26
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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27
Wipe jar rims and threads.
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28
Cover with two-piece lids.
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29
Screw bands tightly.
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30
Place jars on elevated rack in canner.
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31
Lower rack into canner.
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32
(Water must cover jars by 1 to 2 inches.
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33
Add boiling water, if necessary.)
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34
Cover; bring water to gentle boil.
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35
Process 5 min.
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36
Remove jars and place upright on a towel to cool completely.
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37
After jars cool, check seals by pressing middles of lids with finger.
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38
(If lids spring back, lids are not sealed and refrigeration is necessary.)
