Prepare a canner with boiling water. When ready to use, bring jars to a simmer in water. NOT BOILING. Lids should be washed and laid away.

Mayhaw bloom ends and stems should be removed and placed in a big saucepan. add water heating to a boil Turn down the heat, cover the pot, and simmer for ten minutes while stirring occasionally. Crush cooked mayhaws lightly.

Put a fine mesh strainer over a big bowl and add several layers of damp cheesecloth to the sieve. cheesecloth with the prepared fruit in it. Cheesecloth should be tied tightly and left to drip into a dish until the dripping stops. Push lightly.

Exactly 4 cups of prepared juice should be added to a 6- or 8-qt saucepot. Stir in the pectin gradually. Stirring often, bring the mixture to a full rolling boil that won't go away over high heat. Stir in all of the sugar to help it dissolve. Go back to a rolling full boil. Hard boil for one minute while stirring continuously. Take out of heat and remove foam. Jam should be ladled into heated jars with a headspace of about 14 inch. the rim. Apply the band so that it is fingertip tight, then center it on the jar.

Put the jars in the canner or stockpot on the raised rack. Cover and gently scald the water. For five minutes, process. Jars should be taken out and set upright to totally cool. Check seals by gently touching the middles of the lids after the jars have cooled.