Best 3 Mayhaw Jelly Recipes
**Mayhaw Jelly: A Southern Delicacy with a Unique Flavor**
Hailing from the swamps and wetlands of the Southeastern United States, the mayhaw berry is a hidden gem that has been enjoyed for generations. Its unique flavor, reminiscent of a tart cranberry with a hint of sweetness, has made it a staple ingredient in Southern cuisine, particularly in the realm of preserves and jellies. In this article, we'll explore the art of crafting Mayhaw Jelly, a culinary treasure that captures the essence of this special berry. We'll provide step-by-step recipes for both traditional and modern variations of this delectable treat, ensuring that you can savor the distinct taste of the mayhaw in all its glory. Whether you prefer a classic recipe passed down through generations or a contemporary twist that adds a touch of innovation, you'll find the perfect recipe here to create a batch of Mayhaw Jelly that will tantalize your taste buds and transport you to the heart of the Southern culinary tradition.
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:
- Choose ripe mayhaws. Look for fruit that is deep purple or black in color and has a slightly soft texture. Avoid mayhaws that are green or have bruises or blemishes.
- Wash the mayhaws thoroughly. Rinse the fruit under cold water to remove any dirt or debris.
- Remove the pits from the mayhaws. Use a sharp knife to cut the mayhaws in half and remove the pits. You can also use a cherry pitter to remove the pits.
- Cook the mayhaws with water and sugar. Bring the mayhaws, water, and sugar to a boil in a large pot. Reduce the heat to low and simmer for about 30 minutes, or until the mayhaws are soft and the jelly has thickened.
- Strain the jelly. Pour the jelly through a fine-mesh strainer to remove any solids. You can also use a cheesecloth-lined colander to strain the jelly.
- Can the jelly. Pour the jelly into clean glass jars and seal the jars with lids. Process the jars in a boiling water bath for 10 minutes to seal them. You can also store the jelly in the refrigerator for up to 2 weeks.
Conclusion:
Mayhaw jelly is a delicious and versatile condiment that can be enjoyed on toast, biscuits, or crackers. It can also be used as a filling for pies and tarts or as a glaze for ham or chicken. With its unique flavor and beautiful color, mayhaw jelly is a surefire hit at any gathering. So next time you have a chance to get your hands on some fresh mayhaws, be sure to try making this delicious jelly.
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