Soak the freshly picked Manzanita blossoms in cold water for 5 minutes. Drain the blossoms in a colander.

Place the Manzanita blossoms in a 3-quart pot and add 4 cups of water.

Bring the water to a boil.

Boil gently for 20 minutes while stirring occasionally.

 Place a colander over a 2-quart saucepan and line with a clean dish towel or pressing cloth. Pour the cooked blossoms into the colander so that the juice is collected in the saucepan below.

 Let the blossoms rest and drain for about 3 minutes before pressing.

Let the blossoms cool off a bit before squeezing them since they will still be very hot. Bring the four corners of the pressing cloth together over the colander, twist to close, and squeeze out any extra juice. You can use a potato masher if you like, but squeezing by hand will result in the most juice. Discard the cooked blossoms when done.

Measure the Manzanita juice to make sure that you have 2-2/3 cups. If there is not enough juice, then add fresh water to make up the difference. Similarly, if there is too much, continue to simmer gently until it is reduced to 2-2/3 cups.

Return the juice to the 2-quart saucepan and stir the Sure-Jell powdered fruit pectin into the juice until dissolved.

Bring to a full boil while stirring.

Add 2-2/3 cups of granulated sugar and continue to stir until all of the sugar is dissolved.

Return to a full rolling boil and boil hard for 1 minute. Be careful and watch to make sure that the Manzanita blossom jelly does not boil over.

 Remove from heat, skim foam from the top of the jelly, pour into hot sterilized jars, and seal.

Process the Manzanita jelly for 10 minutes in a boiling water bath. Remove from pot and allow to cool.