Mayhaw jelly, also referred to as mayhaw jam, mayhaws and jujube jelly, is a sweet and tart confection made from the juice of the mayhaws and other berries native to the southern United States .
This recipe is easily followed, with simple ingredients to purchase, easy-to-follow steps for making and easy-to-follow steps for canning, if you desire.
Mayhaw jelly can be enjoyed straight from the jar or it can be made into a wide variety of tasty treats , such as spreads and jellies.
These sweet confections can be used in various recipes or simply enjoyed on their own.
Whether you want to stay away from high fructose corn syrup or want to avoid preservatives, this recipe will keep you in good company.
What ingredients are needed to make mayhaw jelly ?
The only ingredient needed to make mayhaw jelly is mayhaw juice, of course.
This sweet sap flows from the berries when they are ripe.
Other ingredients can be added, such as sugar and pectin, to make your jelly tasty.
Mayhaws have been used for brewing as well as for winemaking.
The berry’s sweet juices and the fruit flesh are used to make a light wine called berry wine and even an apple wine.
How long does it take to prepare mayhaw jelly?
Mayhaw jelly is a fairly quick process, with the longest step looking like this:
Place berries in a large pot and add the water.
Bring to a simmer over low heat.
Simmer for an hour or until the juice releases from the berries.
What type of sugar is best to use when making mayhaw jelly?
The type of sugar you choose when making mayhaw jelly will be determined by personal preference.
Generally speaking, you will use granulated or powdered sugar for this project as granulated sugar gives the sweet treats a nice texture and does not leave any sediment behind when bottling the jelly.
You can purchase a bag of powdered sugar or make your own using granulated white sugar and an electric hand-held mixer.
If you are making this jelly on your own, you should use either a large mixing bowl or a large food grade bucket.
This makes it easier to work with because it’s easier to keep the ingredient near the mixing bowl.
What is the best way to store mayhaw jelly?
Mayhaw jam is made with natural tart ingredients.
However, because the ingredient profile has such a strong flavor profile, this jam will not last long in the pantry.
This can be avoided by storing your mayhaw jelly in an airtight container in the refrigerator for up to one year.
You can also store it in the freezer for up to three years.
How can you tell when mayhaw jelly is ready?
Mayhaws contain a high concentration of vitamin C, a mineral that is essential for the growth and repair of healthy cells and tissues in the body.
The dark purple berries also contain a number of other vitamins, including B1, B3, and B6 .
This nutrient-rich food is an ideal addition to the diet.
When you cook with the mayhaws , they release the juice into your mixture.
This liquid should be boiled down until it reaches a jelly-like consistency.
You’ll know that a batch of mayhaw jelly is done when it reaches a temperature between 175-180 degrees Fahrenheit (or 80-82 degrees Celsius).
You can easily tell that your mayhaw jelly is ready when:
What is the best way to keep mayhaw jelly from becoming too runny?
Mayhaw jelly is a thick liquid that will run when it is exposed to high temperatures.
However , it can also be preserved by cooling it prior to canning.
The trick to making mayhaw jelly runny is to boil the juice of the mayhaw berries until it becomes syrupy.
This will ensure that you have a runny jam or jelly.
What type of pot is best for making mayhaw jelly ?
In order to make mayhaw jelly, you will need a large pot.
This pot should be at least 5 gallons.
The larger the better here, as you can easily spoon your jam into smaller jars as it thickens.
Are there any special instructions for canning mayhaw jelly ?
The canning process for mayhaw jelly is quite simple, though there are some special instructions that must be followed.
First, you will need to pick which method you will use to can your mayhaw jelly.
You can use the water bath method, the steam pressure method or the stovetop boiling method.
These methods are all very simple and easy-to-follow and we show you how to make each of them in this article.
What are some possible additions to mayhaw jelly ?
While the ingredients in this recipe create a sweet, delicious jelly, there are a few ways to spruce it up.
You can add other flavors, such as spices, extracts and citrus zests .
There are also different ways of adding color and texture.
What is the difference between clear and cloudy mayhaw jelly ?
Liquids that remain cloudy are made from fruit with higher amounts of sugar.
Liquid that remains clear is produced when the sugar content drops below a certain point and the berry juice separates from the water.
This is a common occurrence when you make jam and jelly.
- 3 lbs. fully ripe mayhaws
- 1 box Sure-Jell pectin
- 5 cups granulated sugar
- Prepare a canner with boiling water. When ready to use, bring jars to a simmer in water. NOT BOILING. Lids should be washed and laid away.
- Mayhaw bloom ends and stems should be removed and placed in a big saucepan. add water heating to a boil Turn down the heat, cover the pot, and simmer for ten minutes while stirring occasionally. Crush cooked mayhaws lightly.
- Put a fine mesh strainer over a big bowl and add several layers of damp cheesecloth to the sieve. cheesecloth with the prepared fruit in it. Cheesecloth should be tied tightly and left to drip into a dish until the dripping stops. Push lightly.
- Exactly 4 cups of prepared juice should be added to a 6- or 8-qt saucepot. Stir in the pectin gradually. Stirring often, bring the mixture to a full rolling boil that won’t go away over high heat. Stir in all of the sugar to help it dissolve. Go back to a rolling full boil. Hard boil for one minute while stirring continuously. Take out of heat and remove foam. Jam should be ladled into heated jars with a headspace of about 14 inch. the rim. Apply the band so that it is fingertip tight, then center it on the jar.
- Put the jars in the canner or stockpot on the raised rack. Cover and gently scald the water. For five minutes, process. Jars should be taken out and set upright to totally cool. Check seals by gently touching the middles of the lids after the jars have cooled.