Bring juice to rolling boil. Add sugar all at one time; bring back to rolling boil and boil for 4 or 5 minutes. Remove from heat and skim with metal spoon. Place in jars, skim again. Seal jars and place jars in boiling water bath for 5-10 minutes. Yields 8 or 9 - 8 oz. jars.

Contributed by Alex Laney, 1st Place Winner

In a large saucepan, add cleaned berries and water. Bring to boil and simmer for 30 minutes. Crush fruit and strain through 3 layers of cheesecloth. Measure 4 cups of juice and place in large saucepan with 1 box pectin and 1 tsp. of fruit fresh and stir until dissolved. Bring to a full rolling boil and boil for 1 minute. Then add sugar - stir until dissolved. Let it come to a full, rolling boil for 1 minute. Ladle into clean, sterilized jars and process in boiling water bath for 15 minutes.

Contributed by Alex Laney

Bring the mayhaw juice, butter and pectin to a rolling boil. Add sugar and bring to boil that can not be stirred down, continue to boil for 1 minute. Remove from heat and skim off foam and ladle into hot jars. Seal with lids and bands, turn upside down for 5 minutes.

Fruit Preparation:

Precisely weigh berries and crush. Add water, as determined by the proportion formula, 3 pounds of mayhaw berries to 4 cups of water. Bring to boil, cover and simmer for 10 minutes stirring occasionally.

Strain juice, with selected cheesecloth, and when juice stops dripping squeeze cloth to get remaining juice. Discard berries.

Jelly Preparation:

Place 4 cups of prepared mayhaw juice in a 6 to 8 quart saucepan. Stir in 1 box of fruit pectin. Bring to a full boil over high heat, stirring occasionally. At once stir in 5 1/2 cups of sugar and continue stirring until you have a full rolling boil. Continue to boil for 1 minute, stirring constantly. Remove from heat; skim off foam immediately and ladle into hot jelly glasses or jars. Wipe top of glass or jar. Seal with paraffin wax or 2 piece lids.

Yields 7 cups

Contributed by Shirley Lord

Remove the rind from approximately 1 1/2 pounds of fresh kumquat, slice into thin slices and set aside. Add a small amount of water to the pulp and heat to approximately 180 degrees F for one minute while stirring and mashing the pulp. Let cool, strain and add the juice to the sliced rind.

Combine 1 cup of this mixture with the mayhaw juice, pectin and butter and bring to a rolling boil. Add the sugar and return to a rolling boil for 1 minute. Remove from the heat, skim off the foam and ladle into hot jars. Seal with lids and bands and process in boiling water bath for 5 minutes.

Contributed by Cecil Norris

Mix ingredients in large sauce pan. Cook rapidly, stirring constantly for 10 minutes. Remove from heat and skim off foam. Place in jars or syrup bottles and seal. (Enjoy on pancakes, biscuits, waffles, etc.)

Contributed by Alex Laney, 1st Place Winner