Mayhaw jelly was chosen as the official state jelly of the state of Louisiana in 2003.
The Mayhaw is a variety of Southern hawthorn that yields yellow to bright-red fruits with a taste similar to a tart crab apple. This unique jelly is made from Mayhaw juice. The plant is one of the last wild U.S. fruit trees that has not yet been commercialized. It is estimated that there are more than 200 varieties of mayhaw, many native to Louisiana. Others are of Chinese ancestry, where the mayhaw has been cultivated for over a 1,000 years, often for medicinal purposes, according to the USDA
Mayhaw Jelly
Cooking and Preparation: Approximately 2 hours
Yield: 2 – 1/2 pint jars
Ingredients
- 5 cups juice
- 7 1/2 cups sugar
- 1.35 oz. pectin
Directions
- Heat juice and add pectin.
- Bring to a boil and add sugar.
- Bring to boil again and boil for 30 seconds.
- Remove from heat and spoon off foam.
- Place in jars.
If you are starting from the Mayhaw fruit, do the following:
- Remove the stems and blossom ends from mayhaws; place in large saucepan.
- Add water. Bring to boil.
- Reduce heat to low; cover and simmer 10 min., stirring occasionally.
- Crush cooked mayhaws.
- Place three layers of damp cheesecloth in large bowl.
- Pour prepared fruit into cheesecloth.
- Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
- Measure exactly 4 cups prepared juice into 6- or 8-qt. saucepot. (Add up to 1/2 cup water for exact measure, if necessary.)
Delicious Mayhaw Jelly
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