Use pulp of mayhaws after cooked and drained for jelly. Add equal amount of sugar; cook until thick, stirring constantly to keep from sticking.

Pour into favorite sized jar, seal and water bath for 10 minutes. (Excellent in cakes, tarts, and other dessert toppings)

Contributed by Alex Laney, 1st Place Winner

Stir fruit pectin into mayhaw pulp. Bring to a full boil over high heat, stirring constantly. Add sugar all at one time stirring constantly. Add sugar all at one time stirring constantly. Bring to a full rolling boil and boil for 1 minutes. Remove from heat.

Skim off foam and ladle into hot jars, leaving ½ inch space at top. With damp cloth, wipe jar rims and threads clean.

Cover jars with hot lids. Screw bands on firmly. Place jars of jam in boiling water bath for 5 minutes. Remove from water bath and let jam cool. Store jam in a cool place. Makes about 11 half pints.

Contributed by Marylin Lyles

Crush 1 lb. of raspberries with 2 cups of water. Add 1 cup of this raspberry mixture with the mayhaw juice, butter, lemon juice and pectin and bring to a rolling boil. Add the sugar and return to a rolling boil for 1 minute, stirring constantly. Remove from the heat, skim off the foam and ladle into hot jars. Seal with lids and bands and process in boiling water for 5 minutes.

Contributed by Cecil Norris

Stir fruit pectin into mayhaw pulp. Bring to a full boil over high heat, stirring constantly. Add sugar all at one time stirring constantly. bring to a full rolling boil and boil for 1 minutes. Remove from heat.

Skim off foam and ladle into hot jars containing 3 to 6 rings of sliced Jalapeno peppers, leaving 1/2 inch space at top. With damp cloth, wipe jar rims and threads clean.

Cover jars with hot lids. Screw bands on firmly. Place jars of jam in boiling water bath for 5 minutes. Remove from water bath and let cool. Store in a cool place.

Contributed by Marylin Lyles, Overall & 1st Place Winner