How to Make Mayhaw Jelly
For most mayhaw lovers, the jelly is where it’s at. This traditional Southern fruit has long been admired for the delicious jelly it creates, and making it is no more difficult than any jelly. With only a few supplies and little time, you can concoct enough jelly in a day to last you all year long. However, if you have never done any canning before, be sure to completely and carefully sterilize all equipment (usually by submerging it in boiling water). If you have a jelly jar with a broken seal or bubbles on the surface, NEVER use it. Botulism is a potential fatal disease and often comes from improperly sealed containers.
Making Mayhaw Juice
The first step is creating mayhaw juice. You’ll need about a quart of mayhaw fruit, or about 1.2 pounds. If you can’t find them at your local grocery store, you may have to travel to a specialty store or outdoor market. It’s a lot of mayhaw fruit, but remember, you’ll be making about six jars of mayhaw jelly. Once you have your mayhaws, discard the spotted or perforated ones then wash the fruit in a colander. Place them in a saucepan and cover with about a quart of water. Boil covered the fruit for thirty minutes. Remove the fruit and strain it through a colander again.
After that, you need to strain the fruit through damp cheesecloth, which can be purchased at any baking store. You may have some particulates of the fruit come through the cheesecloth, but simply let that settle. Once you get done straining and squeezing, you should have about four cups of mayhaw juice, give or take.
Juice into Jelly
Once you have your mayhaw juice, pour it into a large saucepan and get it to a rolling boil. Add one box of pectin. Once it boils again, add 5.5 cups of sugar and then keep in on the stove until it boils for slightly over a minute. Take it off heat and then remove any white foam that collects at the surface. This could lead to trapped air, something you don’t want in jelly. While the jelly is still hot, pour into six small jelly jars. Be sure the jars are sterilized first. Once placed in the jars, immediately cover with jelly jar lids, ensuring the lids make even, solid seals around the jelly. When you finish, you’ll have six jars of jelly that will last all year long!