1.03.2012

A Recipe to Make Mayhaw Jelly

Mayhaw trees are found in swamplands and other lowland areas throughout the Southeastern United States. In the Spring, these trees produce a small round berry that typically is about a 1/2 inch in diameter. In May, the mayhaw berry turns from green to a bright red, when ripe. This berry (actually it is a pome) has been used to make jelly and syrup for generations in the South and is considered by many to be a Southern delicacy. In recent years, the number of these trees has greatly diminished due to logging, farming, and urbanization activities to a point where they are becoming rare in their natural habitat. However, due to their value for making jelly, these trees are now being grown and are thriving in dry, well drained orchards.
When I was younger, we would harvest mayhaws by placing an old sheet, spread out, under a tree. Then we would shake the tree, thus, allowing the mayhaws to fall on the sheet. I have even gathered mayhaws that I have found floating in water. The raw berry can be eaten but is very tart, and due to its meager size, is better suited for making jelly.
Ingredients for Making Mayhaw Jelly:

  • 2 Quarts of Cleanly Washed Mayhaws
  • Sure-Jell (Pectin)
  • 9 Cups of Sugar
  • Canning Jars with Lids and Rings
  • Water

No other ingredients are required for making Mayhaw Jelly. However, a teaspoon of cinnamon can be added if desired.
Steps to Making Mayhaw Jelly:

  1. Wash the mayhaws and remove any stems
  2. Pour 2 quarts of raw mawhaws into a pot
  3. Add 9 cups of water to pot and boil
  4. After boiling has taken place for 15 minutes, turn down heat and allow to simmer.
  5. Crush mayhaws in pot by mashing with a large wooden spoon
  6. Allow pot to simmer for 20 minutes
  7. Strain juice with a cheesecloth
  8. Pour 7 cups of this juice into a new pot
  9. Pour in 1 package of Sure-Jell (pectin) and add 9 cups of sugar
  10. While stirring, bring pot to a boil for one minute
  11. Skim the foam from the top
  12. Test the consistency with a spoon and allow the jelly in the spoon to warm to room temperature, if
  13. it is too runny add more pectin to the pot, and reboil until the desired consistency is reached.

The canning lids and rings need to be placed in a pot completely submerged. The lids and rings must be boiled for 2 minute. Be sure to not stack the lids and rings on top of each other.
The canning jars need to be clean and warmed in a large pot. The water level in the pot should be 1 inch. Place jars inside of pot and allow water to boil for 15 minutes.
Lift the jars out of the pot and place on a pad.
Using oven gloves, pour the jelly into the jars making sure no jelly gets on the jelly rim. Make sure jars are under filled to a level of about 1/2 of an inch from the top. After the outside of each jar is inspected and cleaned for excess jelly, place a lid and a ring on each jar using a jar tong and tighten the rings finger tight. Place filled jars far enough apart so that the jars do not touch each other.
Finally, test the cooled jars to ensure they have sealed correctly by pressing the middle of the lid. If the lid does not spring back, the jar has been sealed correctly.
This jelly recipe is simple but other ingredients can be included to add a little extra spice to the taste.
Southern Delicacies That Can Be Made Easy.


Article Source: http://EzineArticles.com/6783274

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