Mayhaw Jelly

4 cups Mayhaw juice                          ½ teaspoon butter
7 cups cane sugar                               1 box powdered pectin

Bring the Mayhaw juice, butter and pectin to a rolling boil.  Add sugar all at one time; bring back to rolling boil that cannot 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.

Mayhaw Syrup

3 cups Mayhaw juice                                    ½ cup corn syrup
3 cups sugar

Mix ingredients in a 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.)