Directions: |
Directions:Mayhaw Stock:
Wash and sort mayhaws. Discard over-ripe and damaged berries. Place in a large, heavy container and barely cover with water. Cook very slowly in a covered (tight-fitting) pan for about 25 minutes.
Crush berries slightly (a fairly light crush with a heavy potato masher will do the trick). Stir with a large slotted spoon with a swir-and-a-stir for a small amount of time tossing and stirring lightly using spoon to crush as you stir for 25 minutes. As you stir and mash, you are juicing the delicious nectar from those wonderful little berries! Be sure you cook until berries are tender.
Strain through several layers of cheesecloth. Be sure to use heavy rubber gloves for squeezing berries through cheesecloth to avoid burned hands. The harder and longer you squeeze, the redder and richer the juice!
Mayhaw Jelly:
Add sugar to strained, cooled juice and dissolve thoroughly. Cook rapidly in flat-bottomed container until it "splits" from a wooden spoon. Dip the wooden spoon in boiling syrup, pull the spoon out and when syrup no longer runs off spoon in a steady stream, but separates into two distinct lines of drops which join as one, you have reached the jelly stage.
Skim and pour into glass jelly jars which have been sterilized in boiling water (tops also). When firm, cover entirely with hot, melted paraffin. Store in a cool place.
Note: Sterilize lids separately from jars. Lids in small pan; jars on racks in large containers. Buy new lids each time. |
Personal
Notes: |
Personal
Notes: These were much cherished Christmas gifts! Everyone knew it was a labor (of love course) to make mayhaw jelly so it was very appreciated.
Remember, this is a project for the devoted, determined and die-hards! It can be fun to share making this with a fun friend! In the olden days of my mother, this was lengthy ... then along came CERTO! Otherwise, I probably wouldn't be passing this along today.
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This recipe for Mae-Mae's Mayhaw Jelly is from