Mayhaw Jelly Recipes

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.

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.

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.