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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mayhaw Jelly Recipe

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This recipe for Mayhaw Jelly is from The McCain Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
To make the juice
Fill pot about ½ full of berries. Put water until just covers berries. Boil and mash berries for 30 to 40 minutes. Strain juice (I use a pillow case). Juice freezes well.

To make jelly:

Get 4 cups of berry juice hot (almost boiling); sprinkle and stir in 1 box of Surejell, making sure that it dissolves. Add 5 ½ cups sugar in small amounts while stirring. Bring to a rolling boil (should be tiny bubbles where you can’t see bottom of pot at all) Boil like this for one minute. Remove from heat; skim scum off top of juice; ladle into jars.


4 packs of sure-jell
10 lb. sugar
1 gallon of juice
Directions:
Directions:
Number Of Servings:
Number Of Servings:
36 - 8 oz jars

 

 

 

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