How I Make My Award Winning Mayhaw Jelly (Full Recipe)

Recommended fruit pectin: https://amzn.to/3nNcJH6
Jelly making toolkit: https://survivalfreedom.com/jam-jelly...

In my over 50 years of canning, I've tried every jelly under the sun. This one is, by far, the best-tasting one. And, it's not even close.

Thanks for stoppin' by!

Ingredients:
5 cups prepared Mayhaw Juice
7 cups granulated Sugar
4 T bulk Fruit Pectin or 1 pkg of pre-packaged pectin
9 eight-ounce Canning Jars with lids and rings

Timestamps:
00:00 Intro
02:34 Recipe
04:16 Pre-measure ingredients.
06:51 Use stainless steel or wooden spoon for stirring, not aluminum.
07:20 In Dutch oven over high heat combine prepared juice with fruit pectin and bring to a full rolling boil.
08:15 Add butter to reduce foaming.
08:55 Prepare and sterilize jars and continue boiling until needed.
10:54 When juice and pectin are at a full rolling boil, add sugar, stir to combine, and bring back to a full rolling boil.
12:00 Reduce heat slightly while maintaining a full rolling boil, cook for 7 minutes.
13:30 Drop lids into boiling water and reduce heat under the pot.
14:15 Turn off heat from under the jelly pot and skim off any foam.
14:50 Ladle or pour jelly into the jars.
15:14 Leave ½” headspace.
15:45 Using a spoon, remove any foam from jars.
16:30 Wet a clean cloth and wipe jar rims.
17:30 Affix lids and rings.
18:00 Tighten rings snugly, but do not overtighten and move jars to a prepared space.
19:15 Allow jars of jelly to sit undisturbed for at least 24 hours. Then wash and dry the jars, label, and store properly