Best 3 Mayhaw Jelly Recipes
Mayhaw jelly is a delectable Southern treat made from the fruit of the mayhaw tree, a native North American shrub. It is a vibrant red jelly that has a tart and subtly sweet flavor, with notes of berry and citrus. Mayhaw jelly can be enjoyed on its own, spread on toast or biscuits, or used as an ingredient in other recipes, such as pies, tarts, and sauces. With its unique flavor and versatility, this delicious jelly is sure to be a hit with family and friends alike.
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MAYHAW JELLY RECIPE - (3.9/5)
Provided by á-47820
Number Of Ingredients 5
Steps:
- First, the juice: To a large pot, add 2 gallons mayhaw fruit and enough water to cover the fruit by no more than 1 inch. Boil mayhaw till tender. Strain off pulp and seeds in colander, catching the juice in another container. Now pour juice through small mesh strainer till fairly clear. Some folks add a drop or two of red food coloring just to give it a brighter color and make it look pretty. In a 5 -7 quart saucepan stir 1 box/packet Sure-Jell/pectin into 4 cups Mayhaw Juice, adding 1 teaspoon of butter to reduce foaming. Bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in 5 cups sugar and return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a spoon. Immediately ladle the mixture into prepared jars, filling to 1/8″ below the tops. Wipe jar rims and threads. Cover with the 2 piece lids (the bands and the flat top) and screw the lids on tightly. Place jars in canner/stockpot. Make sure to cover jars with water at least 1-2 inches over the tops (add boiling water if necessary). Cover and bring to a gentle boil. Process 5 minutes. Remove jars and place upright on a towel and allow to cool completely. After jars cool, check seals by pressing middle of lids with finger. If lids spring back, lids are not sealed; either reprocess or store in refrigerator to consume immediately. This makes approximately 4-5 pints of jelly.
MAYHAW JELLY
These small trees are members of the Hawthorne family. The fruit is small and apple-like and ripens during the late April and early May in East Texas. They have beautiful white blossoms in the spring and are desirable as ornamentals as well as for wildlife cover and forage. The fruit is also found in bayous surrounding lakes, such as Caddo Lake on the Texas/Louisiana border. Mayhaws are often collected out of the water from boats to be used to make jelly. Mayhaw jelly is considered by some to be among the finest jellies in the world. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Fruit
Time 50m
Yield 4 6-ounce jars
Number Of Ingredients 3
Steps:
- Wash mayhaws and cook with water until soft enough to mash; 10 to 15 minutes; strain well.
- Measure juice and bring to a boil.
- Add 1 cup sugar for each cup juice and cook to 225F or jelly stage.
- Pour into hot sterilized jars and seal.
Nutrition Facts : Sodium 2.4
MAYHAW JELLY
When I was young Mayhaw berry bushes grew in the woods on the farm. I used to pick them off the tree and eat them. Now Mayhaw Trees are spring up and the berries harvested to make and sell jelly on line. My niece lives in Louisiana and Mayhaw Berries are a big market there. They will grow in my zone and I'm thinking of ordering a...
Provided by Jewel Hall
Categories Jams & Jellies
Time 1h
Number Of Ingredients 3
Steps:
- 1. TO PREPARE JUICE: Sort and wash fully ripe Mayhaw berries (about one gallon). Crush fruit and add some water (about one cup, cover and bring to a boil on high.) Reduce heat and simmer for 10 minutes. Cool. Extract juice by straining through a juicer wrapped with cheese cloth. Set aside.
- 2. TO MAKE JELLY: Measure 4 cups of juice in a large, heavy sauce pan. Bring to a boil, add pectin and stir well. Bring back to a full rolling boil that cannot be stirred down. Add sugar and continue stirring. Heat again to a full rolling boil, boil hard for one minute.
- 3. Remove from heat; skim off foam quickly. Pour jelly immediately into hot, sterile canning 1/2 pint jars to 1/4 th inch from top. Seal with hot lids and process 5 minutes in a boiling water bath. Makes 6 (1/2 pint) jars.
Tips for Making Mayhaw Jelly:
- Use ripe mayhaws: The best time to make mayhaw jelly is when the mayhaws are fully ripe and have a deep purple color. Ripe mayhaws are also softer and easier to work with.
- Remove the pits: Mayhaw pits can be a choking hazard and can also make your jelly bitter. To remove the pits, cut the mayhaws in half and scoop out the pits with a spoon.
- Use a jelly bag or cheesecloth: When straining the mayhaw juice, use a jelly bag or cheesecloth to remove any sediment or impurities. This will help to produce a clear and smooth jelly.
- Cook the jelly to the right temperature: The key to making perfect mayhaw jelly is to cook it to the right temperature. The ideal temperature is 220 degrees Fahrenheit (104 degrees Celsius). If the jelly is not cooked to the right temperature, it will not set properly.
- Let the jelly cool and set: Once the jelly is cooked, let it cool and set for at least 24 hours before eating. This will allow the jelly to develop its full flavor and texture.
Conclusion:
Mayhaw jelly is a delicious and versatile Southern treat that can be enjoyed in many different ways. Whether you spread it on toast, use it as a glaze for ham, or simply enjoy it by the spoonful, mayhaw jelly is sure to please. So next time you're looking for a unique and flavorful jelly, give mayhaw jelly a try!
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