Pyracantha (or firethorn) is a thorny evergreen plant in the family Rosaceae, which is great for use as a hedge, but also produces a wealth of edible tiny red berries (pomes). In many parts of the country the berries are ready for harvest in the late fall, but in warmer climates like southern Arizona, the berries ripen through the winter.
I found the following recipe at cooks.com, which is a good web site for recipes and instruction on a variety of cooking and nutrition issues.
PYRACANTHA BERRY JELLY:
6 c. water
1 c. grapefruit juice
2 tbsp. lemon juice
1 pkg. (3 oz.) powdered pectin
5 1/2 c. sugar
Rinse berries and place in large pot of water. Bring to a boil for 15 minutes. Strain mixture through cheese-cloth or jelly bag. This should produce 3 cups of berry juice, to which you add the grapefruit and lemon juices. Return to stove and bring to a boil. Stir in powdered pectin and return to a rolling boil. Stir in sugar and continue boiling for 2 minutes. Remove from heat; skim off foam and pour into sterilized jars. Seal with paraffin.
Photo copyright Martha Lochert.